Blackberry Jam
From The Dudley book of cookery and household recipes, 1909
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
1964Calories
43 gProtein
510 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1964 kcal
Protein43 g
Carbohydrates510 g
Fiber150 g
Sugars676 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium47 mg
Potassium4962 mg
Calcium446 mg
Iron6.2 mg
Magnesium580 mg
Phosphorus600 mg
Zinc5.4 mg
Copper4.1 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C437 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
Water2745 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 68. The excerpt below is the record exactly as published.
BLACKBERRY JAM TO six pounds of blackberries add one pound of apples, peeled, cored, and sliced very thin. Use one pound of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.