Low Sodium Geleia de Fruta
Indulge in the naturally sweet and flavorful goodness of **Low Sodium Geleia de Fruta**, a vibrant Brazilian-style fruit jelly that's as wholesome as it is delicious. Made with an assortment of fresh fruits like strawberries, blueberries, or mangoes, this recipe minimizes sodium while preserving the natural essence of the ingredients. A dash of lemon juice brightens the flavors, while sugar and fruit pectin ensure the perfect jelly-like consistency. With just 15 minutes of prep time and simple cooking steps, this low-sodium jelly is a healthier, homemade alternative to store-bought preserves. Spread it on toast, swirl it into yogurt, or use it to elevate your baked goods—this versatile, fruity delight is the perfect way to enjoy a touch of sweetness without excess salt. Ideal for health-conscious home cooks, it's easy to make and stores beautifully for up to a month in the fridge!
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Recipe Information
Ingredients
- 500 grams Assorted fresh fruits (such as strawberries, blueberries, or mangoes)
- 200 grams Granulated sugar
- 30 grams Fruit pectin
- 250 milliliters Water
- 15 milliliters Lemon juice
Instructions
Step 1: Begin by washing and preparing the fresh fruits. Hull any strawberries and cut larger fruits like mango into small chunks. Aim to keep all the fruit pieces roughly the same size.
Step 2: In a large saucepan, combine the prepared fruits and water. Place the pan over medium heat and bring to a simmer, stirring occasionally, for about 10 minutes until the fruit is soft and has released its juices.
Step 3: While the fruit is cooking, use a potato masher or immersion blender to break the fruit down to create a smooth mixture, if desired.
Step 4: Add the granulated sugar and lemon juice to the pan, stirring until the sugar dissolves completely. Allow the mixture to simmer lightly for an additional 5 minutes.
Step 5: Gradually stir in the fruit pectin, ensuring it blends well with the fruit mixture. Continue cooking over medium heat, stirring continuously for another 15 minutes until the mixture thickens to a jelly-like consistency.
Step 6: To test the consistency, place a small spoonful of the jelly on a chilled plate. If it firms up after a minute, it is ready. If it remains too runny, continue to cook it for a few more minutes.
Step 7: Once ready, remove the pan from the heat and let it cool for 5 minutes. Then, pour the jelly into sterilized jars, leaving a little room at the top.
Step 8: Seal the jars tightly and allow them to cool to room temperature. Store the geleia in the refrigerator, where it will keep for up to one month.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 247.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 682 mg | 15% | |
*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.
