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Black Currant and Strawberry Jam
From Tried favourites cookery book, 1909
Serves 15
Presented as published in 1909. 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
781Calories
2 gProtein
200 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories781 kcal
Protein1.6 g
Carbohydrates200 g
Sugars187 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium393 mg
Calcium56 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C182 mg
Vitamin A7.3 mcg
Vitamin E0.6 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water159 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 183. The excerpt below is the record exactly as published.
Black Currant and Strawberry Jam. 4 lbs. Strawberries, 2 lbs. Black Currants, 6 lbs. Sugar
Cook this with the app: pantry check, scaling, and the assistant.