Apricot and Pineapple Jam
From Aunt Sammy's radio recipes, 1926
This recipe makes a little over 3 pints.
Presented as published in 1926. 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
3095Calories
5 gProtein
802 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3095 kcal
Protein5.4 g
Carbohydrates802 g
Fiber12 g
Sugars791 g
Total Fat3.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium39 mg
Potassium1883 mg
Calcium107 mg
Iron4.6 mg
Magnesium57 mg
Phosphorus113 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A290 mcg
Vitamin E6.9 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate14 mcg
Choline22 mg
Caffeine0 mg
Water816 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 30. The excerpt below is the record exactly as published.
APRICOT AND PINEAPPLE JAM 1 pound dried apricots. 2 No. 3 cans of sliced pineapple. 3^ cups sugar. Wash the apricots thoroughly. Soak them overnight in 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.