Low Sodium Classic Homemade Berry Jam
Discover the perfect blend of sweet and tangy flavors with this **Low Sodium Classic Homemade Berry Jam**—a healthier twist on the beloved pantry staple. Made with fresh, juicy strawberries and plump blueberries, this recipe is naturally sweetened with honey and relies on no-sodium pectin for a heart-friendly, low-salt option. With just 20 minutes of prep time and short bursts of cooking, this homemade jam offers the ideal balance of chunky berry texture and spreadable consistency. Whether slathered on toast, swirled into yogurt, or used as a topping for desserts, this versatile, freezer-friendly jam brings vibrant, fruity goodness to your table without the added preservatives or sodium. If you're looking for a simple, delicious, and wholesome way to enjoy seasonal berries, this homemade jam is the answer!
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Ingredients
- 2 cups fresh strawberries
- 2 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 cup honey
- 1 box no-sodium pectin
Directions
Step 1
Wash and hull the strawberries. Cut them into halves or quarters if they are large.
Step 2
Wash the blueberries thoroughly.
Step 3
In a large mixing bowl, combine the strawberries and blueberries. Use a potato masher or fork to crush the berries slightly, leaving some chunks for texture.
Step 4
Transfer the crushed fruit mixture to a large, heavy-bottomed pot.
Step 5
Stir in the fresh lemon juice and honey into the berry mixture.
Step 6
Sprinkle the no-sodium pectin evenly over the fruit mixture. Stir well to combine.
Step 7
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent the fruit from sticking to the bottom.
Step 8
Once the mixture has reached a full boil, allow it to boil for 1-2 minutes, continuing to stir. This helps to activate the pectin.
Step 9
Remove the pot from the heat and carefully skim off any foam that has formed on the surface.
Step 10
Let the jam cool slightly, then ladle it into sterilized jars, leaving about 1/4 inch of space at the top.
Step 11
Wipe the rims of the jars with a clean, damp cloth and seal with lids and bands.
Step 12
Allow the jam to cool to room temperature, then store in the refrigerator for up to 3 weeks or process the jars using a water bath method for longer storage.
Nutrition Facts
| Serving size | (873.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1009.9 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17.7mg | 0% |
| Total Carbohydrate 268.5g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 241.0g | |
| Protein 5.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 77.2mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 823.9mg | 0% |
Source of Calories