Homemade Jam and Toaster Strudels
Some of the best memories are made when you least expect them—like at 3 a.m., with a sudden craving and a spark of creativity. That’s how my pregnant wife and I found ourselves making homemade jam and Toaster Strudels from scratch.
The Inspiration
Earlier that day, I’d picked up some store-bought Toaster Strudels for a quick snack. As good as they were, I couldn’t shake the idea of making them myself. That evening, as we relaxed at home, the idea turned into a plan—one that kicked off at the somewhat unconventional hour of 3 a.m.
We started by looking up a pastry dough recipe, which I’ll include below for anyone who wants to give this a try. By 4 a.m., we had a beautifully soft dough ready to go. But then it hit us: we didn’t have any jam. Staying true to our “make everything from scratch” theme, we decided to make our own.
A 6 A.M. Walmart Run
Waiting for Walmart to open at 6 a.m. felt like an adventure in itself. I was the first one through the doors, grabbing 4 pounds of strawberries, 1 pound of blueberries (I should’ve gotten 2!), and a bag of sugar. As soon as I got back home, we dove into the jam-making process.
Strawberry and Blueberry Jam: A Sticky, Sweet Success
For our strawberry jam, we followed this fantastic recipe from Preppy Kitchen, courtesy of John Kanell. It’s simple, beginner-friendly, and absolutely delicious.
We started by cutting up 2 pounds of strawberries and tossing them into a pot with 2 1/4 cups of sugar. For the blueberries, we used 1 pound of fruit and 1 1/2 cups of sugar. As the berries cooked, the kitchen filled with the rich, sweet aroma of simmering fruit. The strawberries transformed into a glossy, vibrant red syrup that thickened into jam, while the blueberries turned a deep, jewel-like purple.
The smell was pure heaven—imagine the warm, fruity scent of summer mornings. Watching the mixture bubble and reduce into a sticky, luscious consistency was so satisfying. By the end, we had 48 ounces of strawberry jam and 16 ounces of blueberry jam, ready to cool and jar.
Bringing the Toaster Strudels to Life
Once the jam was done, we turned back to our homemade dough. Instead of using two sheets of dough and sealing them, we found it much easier to roll out one sheet, fill it with jam, and fold it over before sealing the edges.
Here’s the thing: we are far from professional pastry chefs, so our Toaster Strudels weren’t exactly Instagram-worthy. But we didn’t care. What mattered was that we had fun, and despite their rustic appearance, they tasted absolutely perfect.
Lessons Learned in Our Cozy Kitchen
Our kitchen is what you might call “lived-in.” It’s small, cozy, and our first kitchen together, so we’re still gathering the tools and gadgets we need. By the end of our adventure, the counters were cluttered, and the sink was full, but we didn’t mind—it was all part of the experience.
One of my original goals was to make these Toaster Strudels in bulk—maybe 50 at a time—to freeze and enjoy later. However, after making this batch, I realized this recipe isn’t ideal for that. The dough is delicate and time-intensive, and I’ll need to research a more cost-effective and efficient method for bulk freezer-friendly strudels.
Why This Matters
Looking back, it wasn’t just about the jam or the pastries. It was about the laughter, the teamwork, and creating something together. My wife and I effortlessly fell into a rhythm—cutting, stirring, filling, and folding. It’s a memory I’ll treasure forever.
If you’re inspired to try this yourself, I highly recommend the jam recipe from Preppy Kitchen. Don’t stress about perfection; it’s the process and the fun that make it worthwhile.