Low Sodium Homemade Strawberry Jam
Indulge in the naturally sweet, tangy flavors of **Low Sodium Homemade Strawberry Jam**, a delightful preserve that’s both heart-health conscious and bursting with fresh fruit goodness. Using just three simple ingredients—plump, juicy strawberries, a touch of granulated sugar, and a hint of zesty lemon juice—this recipe creates a perfectly balanced spread without relying on excessive sodium or additives. With a quick prep time of just 15 minutes and a simmering process that thickens the jam to perfection, this recipe is easy enough for beginners yet satisfying for seasoned home cooks. Whether slathered on warm toast, swirled into yogurt, or dolloped over pancake stacks, this homemade jam is a versatile pantry staple. Plus, its vibrant ruby hue and homemade touch make it an ideal gift for family and friends. Enjoy a healthier take on a classic preserve that’s as wholesome as it is delicious!
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Ingredients
- 4 cups Fresh strawberries
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
Directions
Step 1
Start by washing the strawberries thoroughly under cold water. Hull the strawberries by removing the green tops, and then chop them into halves or quarters depending on their size.
Step 2
Place the chopped strawberries into a large, heavy-bottomed pot. Using a potato masher, gently crush the strawberries to release their juices. If you prefer smoother jam, mash more to your desired consistency.
Step 3
Add the granulated sugar and lemon juice to the pot with the strawberries. Stir well to combine all ingredients.
Step 4
Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly to ensure the sugar dissolves completely and does not stick to the bottom of the pot.
Step 5
Once boiling, reduce the heat to medium. Allow the mixture to simmer and thicken, this will take about 20-30 minutes. Stir frequently and skim off any foam that forms on the top.
Step 6
To check if the jam is set, place a small plate in the freezer for a few minutes. Then, spoon a small amount of jam onto the cold plate, returning it to the freezer for 1-2 minutes. Run your finger through the jam; if it wrinkles slightly and doesn't fill back in, it is set.
Step 7
Once the jam reaches the desired consistency, remove it from heat. Immediately transfer the hot jam into sterilized jars, leaving about 1/4-inch of space at the top. Wipe the rims clean, place lids on, and secure with bands.
Step 8
Allow the jars to cool to room temperature. As the jam cools, the lids should seal with a popping sound. Ensure jars are properly sealed by pressing the center of the lids. If they stay down and do not spring back, they are sealed. Store in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
| Serving size | (1038g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1726.4 |
| Total Fat 1.9g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8.3mg | 0% |
| Total Carbohydrate 448.7g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 430.4g | |
| Protein 4.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.8mg | 0% |
| Iron 2.4mg | 0% |
| Potassium 910.9mg | 0% |
Source of Calories