vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Jam
From Scientific cooking with scientific methods, 1911
Serves 8
Paraffin can be removed as you use the fruit, washed off and used again.
Presented as published in 1911. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Sugars3.1 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 158. The excerpt below is the record exactly as published.
Blackberry Jam. Pick over berries, place a few in bottom of pre- serving-kettle, and mash, using a wooden potato-masher, and continue until all are mashed. Slowly heat to boiling-point, and add equal amount of sugar.
Cook this with the app: pantry check, scaling, and the assistant.