Low Sodium Raspberry Jelly
Savor the vibrant taste of summer with this Low Sodium Raspberry Jelly, a perfect spread bursting with the natural sweetness of fresh raspberries. Crafted with low-sodium pectin to reduce salt content, this recipe delivers a healthier take on a classic favorite without compromising on flavor. The combination of ripe raspberries, a hint of zesty lemon juice, and just the right amount of sugar creates a beautifully smooth and glossy jelly that’s perfect for toast, pastries, or even as a glaze for desserts. With a quick prep time of just 20 minutes and straightforward canning instructions, this homemade treat is ideal for beginners and seasoned jam-makers alike. Preserve the taste of raspberries year-round with this low-sodium jelly, a delightful addition to your breakfast table or pantry.
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Ingredients
- 4 cups Fresh raspberries
- 1.75 oz Low-sodium pectin
- 4 cups Granulated sugar
- 1 cup Water
- 2 tablespoons Lemon juice
Directions
Step 1
Rinse the fresh raspberries thoroughly under cold running water and remove any stems or leaves.
Step 2
In a large saucepan, combine the raspberries and 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 5 minutes until the raspberries are soft.
Step 3
Using a fine mesh strainer or a cheesecloth over a bowl, strain the raspberry mixture to extract the juice. Make sure to press down on the solids to extract as much juice as possible. You should have about 3 cups of juice.
Step 4
Return the raspberry juice to the saucepan and add the lemon juice.
Step 5
In a separate small bowl, mix 1/4 cup of sugar with the low-sodium pectin. Stir this mixture into the raspberry juice in the saucepan.
Step 6
Place the saucepan over high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
Step 7
Add the remaining sugar all at once and stir until completely dissolved. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring continuously.
Step 8
Remove the saucepan from the heat and skim off any foam with a metal spoon.
Step 9
Pour the hot jelly into warm, sterilized jars, leaving 1/4 inch headspace at the top.
Step 10
Wipe the rims of the jars with a clean damp cloth, place the lids on top and screw on the bands until fingertip tight.
Step 11
Process the jars in a boiling water bath for 5 minutes to ensure a proper seal.
Step 12
Carefully remove the jars from the water bath and let them cool at room temperature for 24 hours. Check seals after 24 hours. Lids should not pop back when pressed in the center.
Step 13
Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
| Serving size | (1611.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3409.4 |
| Total Fat 3.3g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36.3mg | 0% |
| Total Carbohydrate 905.5g | 0% |
| Dietary Fiber 66.8g | 0% |
| Total Sugars 822.4g | |
| Protein 6.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 140.2mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 774.9mg | 0% |
Source of Calories