Low Sodium Classic Homemade Berry Jam
Discover the sweet simplicity of homemade jam with our Low Sodium Classic Homemade Berry Jam recipe! This delightful spread combines the vibrant flavors of fresh strawberries and blueberries, balanced with a touch of honey and a splash of lemon juice for natural sweetness and zing. Perfect for those watching their sodium intake, the recipe uses no-sodium pectin to achieve the ideal jammy texture. Ready in just 40 minutes, this small-batch jam is bursting with chunky berry goodness, making it a wholesome addition to toast, pastries, or yogurt bowls. Preserve it in sterilized jars for longer storage or savor immediately—either way, this recipe offers a healthier, homemade twist on a classic favorite.
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Recipe Information
Ingredients
- 2 cups fresh strawberries
- 2 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 cup honey
- 1 box no-sodium pectin
Instructions
Wash and hull the strawberries. Cut them into halves or quarters if they are large.
Wash the blueberries thoroughly.
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.
Transfer the crushed fruit mixture to a large, heavy-bottomed pot.
Stir in the fresh lemon juice and honey into the berry mixture.
Sprinkle the no-sodium pectin evenly over the fruit mixture. Stir well to combine.
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.
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.
Remove the pot from the heat and carefully skim off any foam that has formed on the surface.
Let the jam cool slightly, then ladle it into sterilized jars, leaving about 1/4 inch of space at the top.
Wipe the rims of the jars with a clean, damp cloth and seal with lids and bands.
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
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 241.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
