Low Sodium Homemade Strawberry Jam
Enjoy the sweet simplicity of making your own **Low Sodium Homemade Strawberry Jam**—a healthier twist on a timeless classic! Bursting with the vibrant flavor of fresh strawberries, this jam uses just three basic ingredients: luscious ripe strawberries, a touch of granulated sugar, and a splash of zesty lemon juice. With no added preservatives or excess sodium, it’s the perfect choice for those seeking a heart-friendly and wholesome spread. Made in under an hour, this naturally sweet jam is delightfully customizable—mash the strawberries to your preferred texture for a chunky or smooth finish. Whether slathered on toast, swirled into yogurt, or layered in desserts, this easy-to-make strawberry jam is your new pantry staple. Packed with nostalgic flavor and homemade charm, it’s a truly satisfying way to savor summer’s bounty year-round! **Homemade jam recipe**, **low sodium jam**, and **fresh strawberry preserves** are among the key SEO hits for this delectable recipe.
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Recipe Information
Ingredients
- 4 cups Fresh strawberries
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
Instructions
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.
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.
Add the granulated sugar and lemon juice to the pot with the strawberries. Stir well to combine all ingredients.
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.
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.
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.
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.
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
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 448.7 g | 163% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 430.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 911 mg | 19% | |
*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.
