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Apple Jam
From Consult me, 1902
Serves 6
Keeps for five or more years in a cool, dry place.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
291Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein0 g
Carbohydrates75 g
Fiber0 g
Sugars75 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium1.6 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 21. The excerpt below is the record exactly as published.
APPLE JAM. — Fill a wide jar nearly half full of water ; cut the apples, unpeeled, into quarters, take out the core, then fill the jar with the apples ; tie a paper over it, and put it into a slow oven. When quite soft and cool, pulp them through a sieve. To each pound of pulp put three-quarters of a pound of crushed sugar
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