Low Sodium Strawberry Marmalade
Indulge in the vibrant flavors of homemade Low Sodium Strawberry Marmalade, a guilt-free spread that's packed with fresh, wholesome ingredients and lower in sodium than traditional recipes. This zesty marmalade combines the natural sweetness of ripe strawberries with the bright citrus notes of fresh orange juice, orange zest, and a touch of lemon juice for a perfectly balanced flavor. Sweetened optionally with honey or maple syrup, and thickened with low-sodium pectin, this recipe is ideal for those looking to maintain heart-healthy habits without sacrificing taste. With minimal prep time and simple cooking steps, it's a quick and easy way to elevate your breakfast or snack game. Spread it on toast, drizzle it over pancakes, or pair it with yogurt for a delightful treat. Perfectly suited for anyone seeking a lighter, more health-conscious alternative to store-bought marmalades. Make a batch today and savor the fresh, fruity goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 0.5 cup Fresh orange juice
- 1 teaspoon Orange zest
- 1 tablespoon Lemon juice
- 2 tablespoons Honey or maple syrup (optional for sweetness)
- 2 teaspoons Low-sodium pectin
- 0.25 cup Water
Instructions
1. Wash and hull the strawberries, then chop them into small pieces. For a smoother marmalade, you can mash them slightly using a potato masher or the back of a fork.
2. In a medium-sized, heavy-bottomed saucepan, combine the chopped strawberries, fresh orange juice, orange zest, lemon juice, and water. Stir to combine.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
4. Lower the heat to medium-low and simmer the mixture for about 15 minutes, or until the strawberries break down and the liquid slightly reduces.
5. If adding honey or maple syrup for sweetness, stir it into the mixture at this stage. Taste and adjust sweetness as needed.
6. Sprinkle the low-sodium pectin into the saucepan, stirring constantly to prevent clumping. Simmer the mixture for another 5-7 minutes until it thickens to your desired consistency.
7. Remove the saucepan from heat and let the marmalade cool slightly. Transfer it to sterilized glass jars or airtight containers, leaving about 1/4 inch of headspace.
8. Allow the marmalade to cool completely before sealing the jars. Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 59.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 715 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.
