Low Sodium Raspberry Jelly
Indulge in the vibrant sweetness of this homemade Low Sodium Raspberry Jelly, a healthier twist on a classic preserve that's bursting with fresh fruit flavor and perfect for your pantry staples. Crafted with plump, juicy raspberries, low-sodium pectin, and just the right amount of sugar, this recipe balances health-conscious ingredients with exceptional taste. The simple preparation process includes straining the raspberries to extract their pure juice, followed by the addition of tangy lemon juice for a delightful zing. A gentle boil locks in the flavors and ensures the jelly sets beautifully, ready to complement your toast, biscuits, or desserts. With minimal sodium and maximum flavor, this small-batch delight is ideal for anyone looking to enjoy homemade spreads with reduced salt content. Make this easy and versatile raspberry jelly in less than an hour and savor the taste of homemade goodness year-round!
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Recipe Information
Ingredients
- 4 cups Fresh raspberries
- 1.75 oz Low-sodium pectin
- 4 cups Granulated sugar
- 1 cup Water
- 2 tablespoons Lemon juice
Instructions
Rinse the fresh raspberries thoroughly under cold running water and remove any stems or leaves.
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.
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.
Return the raspberry juice to the saucepan and add the lemon juice.
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.
Place the saucepan over high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
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.
Remove the saucepan from the heat and skim off any foam with a metal spoon.
Pour the hot jelly into warm, sterilized jars, leaving 1/4 inch headspace at the top.
Wipe the rims of the jars with a clean damp cloth, place the lids on top and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 5 minutes to ensure a proper seal.
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.
Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 905.5 g | 329% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 822.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 775 mg | 16% | |
*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.
