Low Sodium Mixed Berry Jam
Capture the vibrant essence of summer with this Low Sodium Mixed Berry Jam, a heart-healthy twist on a classic favorite. Featuring an irresistible mix of fresh strawberries, blueberries, and raspberries, this recipe creates a naturally sweet spread perfect for anyone seeking lower-sodium options. With just a touch of granulated sugar, a hint of lemon juice for balanced tanginess, and the magic of no-sodium pectin, this jam delivers bold fruity flavor while skipping the extra salt. Ready in under 40 minutes, it's incredibly easy to make and perfect for spreading on toast, swirling into yogurt, or even elevating a cheese platter. Preserve the taste of fresh berries while enjoying a low-sodium treat the whole family will love!
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Ingredients
- 2 cups Fresh strawberries
- 1 cup Fresh blueberries
- 1 cup Fresh raspberries
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 3 tablespoons No-sodium pectin
- 1 cup Water
Directions
Step 1
Begin by washing the strawberries, blueberries, and raspberries thoroughly under cold water and draining well.
Step 2
Hull the strawberries and cut them into quarters.
Step 3
In a large saucepan, combine the strawberries, blueberries, and raspberries.
Step 4
Use a potato masher to crush the berries until they're mostly smooth with a few chunks remaining.
Step 5
Add the granulated sugar, lemon juice, and water to the mashed berries in the saucepan. Stir well to combine.
Step 6
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Step 7
Once boiling, reduce the heat to medium-low and sprinkle the no-sodium pectin evenly over the top while stirring continuously.
Step 8
Continue to cook the jam mixture, stirring frequently, for approximately 10-15 minutes, until the jam has thickened to your desired consistency. To test the consistency, place a small spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and maintains a path, it's ready.
Step 9
Remove the saucepan from heat and let the jam cool slightly, about 5 minutes.
Step 10
Carefully ladle the jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids.
Step 11
Allow the jam to cool to room temperature before storing it in the refrigerator.
Step 12
Enjoy your low sodium mixed berry jam within 3 weeks for optimal freshness.
Nutrition Facts
| Serving size | (1255.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1798.0 |
| Total Fat 2.3g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13.5mg | 0% |
| Total Carbohydrate 470.8g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 436.0g | |
| Protein 4.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 102.2mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 770.9mg | 0% |
Source of Calories