vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Jam
From Miss Parloa's kitchen companion, 1887
Serves 18
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
516Calories
6 gProtein
134 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories516 kcal
Protein6.1 g
Carbohydrates134 g
Fiber21 g
Sugars160 g
Total Fat0.4 g
Sodium7.5 mg
Potassium670 mg
Calcium63 mg
Iron0.9 mg
Magnesium83 mg
Phosphorus81 mg
Zinc0.8 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin C62 mg
Water345 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 442. The excerpt below is the record exactly as published.
Blackberry Jam. Put eight quarts of berries in a preserving-kettle, and cook slowly for two hours ; then add three quarts of sugar
Cook this with the app: pantry check, scaling, and the assistant.