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Apricot and Pineapple Jam
From Delta Gamma cook book, 1922
Serves 6
The longer it cooks after sugar is added, the darker the jam will be.
Presented as published in 1922. 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
100Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein0 g
Carbohydrates26 g
Fiber0.1 g
Sugars26 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium7.8 mg
Calcium1.1 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0.2 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
Folate1.2 mcg
Choline0.4 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 101. The excerpt below is the record exactly as published.
Apricot and Pineapple Jam Use equal parts of apricots and pineapple. Peel the pineapple and put through meat grinder. Measure pulp and cook with a little water until very soft. Seed apricots and put through meat grinder without peeling. Measure pulp. When the pineapple is cooked, add apricots and cook down, stirring constantly. When fruit seems about done add three-fourths as much sugar as there was fruit
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