Blackberry Jam
From The universal cookery book, 1887
Will keep for years.
Presented as published in 1887. 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
5171Calories
84 gProtein
1335 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5171 kcal
Protein84 g
Carbohydrates1335 g
Fiber286 g
Sugars1672 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium465 mg
Potassium10818 mg
Calcium1960 mg
Iron21 mg
Magnesium1234 mg
Phosphorus1144 mg
Zinc11 mg
Copper8.5 mg
Manganese49 mg
Vitamin D0 mcg
Vitamin C831 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate14 mcg
Choline31 mg
Caffeine0 mg
Water4679 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 48. The excerpt below is the record exactly as published.
Blackberry Jam. Six quarts of ripe berries and three pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.