There are certain recipes that just feel at home, and this strawberry cupboard is one of them. It was a staple in my family, as long as I can remember and is something that I did on the summer afternoon as a child, first with my mother and then years later with each of my grandmothers. It quickly comes together with only 5 simple ingredients, and since the berries remain uncooked, the jam keeps its fresh, just picked taste. A batch does enough to enjoy now and rinse for later, and I am So Excited to pass on this recipe to you!
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Simple recipe for Strawberry cupboard
This homemade strawberry cupboard jam has appeared at almost every big family breakfast that I can imagine – you mock yourself with cookies, waffles, toast – you call it. I do it with fresh strawberries, sugar, lemon juice and fruit pectin, and it’s as easy as mixing berries and sugar, cooking the pectin and filling glasses. To date, one of my favorite methods to enjoy this strawberry jam is directly from the freezer, with the cool, almost muddy texture melting into a warm and fluffy biscuit. Pure comfort. 🤤
Strawberry cupboard
- 2 Cup Fresh strawberries (16 oz, $ 2.13*)
- 4 Cup granulated sugar (800 g, $ 1.52 **)
- ¾ cup Water ($ 0.00)
- 1 package Fruit peak (1.75 oz, $ 3.68)
- 1 Tbsp Lemon juice ($ 0.06)
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Collect all of your ingredients.
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Rinse out the strawberries and then hurl them into a food processor. Impulse up to roughly chopped. ***
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Put the strawberries in a large bowl. Add the sugar and stir it completely together. Let it sit for 10 minutes and stir occasionally to dissolve the sugar.
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Bring the water to a boil in a small saucepan. Stir in the pectin and cook for 1 minute with constant stirring. Take off the stove.
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Add the pectin mixture and lemon juice into the strawberry sugar bowl. Stir continuously for 4 minutes until the sugar is usually dissolved.
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Share the jam into clean and freezer-proof 8-vertical glasses or containers and leave about half a customs headspace to enable an expansion. Cover and let the glasses sit at room temperature for 24 hours. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks as soon as they have been thawed.
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**Do not reduce the sugar unless you use pectin with low or non-sugar. Classic pectin needs the full amount of sugar to adjust properly.
***No food processor? Only Crush the berries with a potato stamping horse For a more rustic texture.
Portion: 1TbspCalories: 42KcalCarbohydrates: 11GProtein: 0.03GFat: 0.05GSodium: 1mgFiber: 0.1G
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How to do step-by-step photos of strawberry cupboard jam
Collect all of your ingredients.
Chop the strawberries: Rinse 2 cups of fresh strawberries, remove the green tops and give them to your food processor. (If you don’t have a kitchen machine, you can instead crush the berries well with a potato stamping.)
Jump the strawberries well in the food processor until they are roughly hacked. Don’t feel the strawberries! There should still be a texture in your finished jam.
Combine the strawberries and the sugar: Add the roughly chopped or pureed strawberries into a large bowl. Now pour in 4 cups of granulated sugar and mix them until they are combined. Let the mixture sit for 10 minutes with occasional stirring until the strawberry juices dissolve the sugar.
Cook the pectin: Add ¾ cup of water to a small saucepan and to cook. Stir in a package fruit pectin (1.75 OZ) and cook for 1 minute with constant stirring. Remove the pot from the stove as soon as it is cooked for 1 minute.
Make the jam: Carefully pour the fruit pectin mixture into the bowl with sugar and strawberries and add 1 tablespoon of lemon juice. Stir continuously for 4 minutes until the sugar is usually dissolved.
Now share the jam into five clean 8 -uncases or tanks. Make sure your selected glasses/containers are freezing! Leave about half a customs of head space in the glasses to enable an expansion. Cover and let your strawberry jam sit at room temperature for 24 hours to set. After 24 hours it is ready to use! Set it in the fridge or in the freezer for up to one year for 3 weeks and enjoy it.
- Don’t worry if the jam looks a bit soft. The freezer does not set as tight as traditional jam, but this juicy texture does exactly what it does so well. The jam that they would buy in the shop was cooked and preserved for the shelf stability, which gives it a thicker, more even texture. This freezer cupboard -earthberry jam is loose enough to melt into a biscuit, but thick enough to assert yourself for toast.
- I have provided both the volume and the weight of the strawberries, sugar and fruit pectin. The use of OZ and gram to measure these ingredients (instead of cups) offers you the most accurate and most consistent results.
- Use real sugar. I use classic fruit pectin in this recipe, which regularly needs granulated sugar to adjust correctly. There are low or not sugar -like pectins out there, but they work a little differently. If you use one of them, be sure to follow the instructions on the package. I haven’t tested it in this recipe, so I can’t say how well they will turn out.
- Use a clean, freezer, self -proof glass. I don’t want your jam to be wasted. Therefore, check your containers both cleanly and safely to freeze. Leave you space for about half a customs at the top, as the jam extends when freezing.
- The sweeter and juicy the berries, the better your jam will taste. Untertrols can make your strawberry -free cabinet start and less tasteful, while overripe berries become mushy and can blunt the fresh taste. I always choose berries that are deep red and fragrant, without signs of mold or super soft stains.
- Do not switch off the berries. You can use absolutely different berries to make freezer traffic jams, but different berries can require different amounts of sugar and/or pectin. I would be wrong on the side of caution and hold on to fresh strawberries in this special recipe.
Operate suggestions
You can treat this simple recipe for strawberry cupboard like any other jam. It is absolutely delicious, whirled or drizzled from breakfast to dessert. Here are some of my favorite methods to enjoy it:
- Spread on homemade cookies, toast or English muffins (I think they are particularly dreamy with butter, this jam and a scatter sea salt)
- Whirl in yogurt, oatmeal or oats overnight for breakfast
- Translate in Parfait or use it to make a berry -Kleinkeit
- Mix it into your favorite vinaigrettes or marinades for a fruity addition to your salads or grilled meat
- Drizzle it via homemade pancakes or waffles
- Use it in almost all baked goods you like! Layer it in a classic vanilla cake, use it in thumb print cookies or use it as a filling in jam sticks
- I also love to give this freezer -earthberry jam as a gift. Just pour it into cute little glasses, bang on a label or a band and you have a simple homemade gift!
Storage instructions
As soon as your homemade jam is set, you can freeze it for up to a year or keep it in the fridge for up to 3 weeks. Make sure your containers are freezing if you want to freeze them. All signs of mold, smell or changes to the texture mean that it is time to throw it and make a fresh batch.
(Tagstotranslate) fruit pectin