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Apricot, Greengage, or Plum Jam

Name: Apricot, Greengage, or Plum Jam
Yield: 3 servings
Ingredients: half a pint of water; one pound of sifted loaf sugar; half an ounce of blanched bitter almonds

From Recipes for the million, 1891

Serves 3

Presented as published in 1891. 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

609Calories

1 gProtein

152 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories609 kcal

Protein1 g

Carbohydrates152 g

Fiber0.6 g

Sugars151 g

Total Fat2.8 g

Saturated Fat0.2 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium6.3 mg

Potassium39 mg

Calcium19 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate2.1 mcg

Choline2.5 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 115. The excerpt below is the record exactly as published.

APRICOT, GREENGAGE, OR PLUM).— Remove the stones from the fruit, cut away any blemishes, put them over a slow fire with half a pint of water, and when scalded rub them through a hair sieve. To every pound of pulp add one pound of sifted loaf sugar ; put it in a preserving-pan over a brisk fire, and when it boils take off the scum, throw in the kernels and half an ounce of blanched bitter almonds

Cook this with the app: pantry check, scaling, and the assistant.