Apple Jam
From Cookery for busy lives and small incomes, 1890
A few cloves are liked by some people.
Presented as published in 1890. 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
1527Calories
1 gProtein
397 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1527 kcal
Protein1.2 g
Carbohydrates397 g
Fiber5.9 g
Sugars385 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.4 mg
Potassium415 mg
Calcium26 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 28. The excerpt below is the record exactly as published.
three- quarters of a pound of sugar to one pound of fruit. The length of time jam takes to boil will vary according to the kind of fruit, and whether it is boiled quickly or slowly ; the more quickly it is boiled, the better it will be in colour and flavour. When a little will set on a plate, it will do. Use white or brown sugar, and when economy has to be considered, do not remove the scum ; it will boil down, and the jam be just as good, if not quite so clear as if removed. If the jam is for immediate use, half a pound of sugar to each pound of fruit may be used. Boil the fruit for half an hour alone, before adding the sugar. Stir always with a wooden spoon. Stir strawberries very carefully. Mash down raspberries. All jams are made in the same waj^ so recipes in detail are unnecessary' for ordinary fruits. Blackberry and Apple Jam Blackberries and apples make a nicer jam than blackberries alone. Peel the apples, core and slice them thinly, put them into a jmn with the black- berries and sugar (see preceding directions), and boil until the jam will set. It usually takes about three-quarters of an hour. JAMS 99 Apple Jam This is another cheap and wholesome jam. Prepare the apples as directed in the preceding recipe, and make into jam in the usual manner ; a few cloves
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