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Blackberry Jam
From The art of cookery, 1899
Serves 4
Use only one pound of sugar.
Presented as published in 1899. 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
437Calories
7 gProtein
113 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories437 kcal
Protein6.9 g
Carbohydrates113 g
Fiber24 g
Sugars142 g
Total Fat0.4 g
Sodium8.1 mg
Potassium753 mg
Calcium70 mg
Iron1 mg
Magnesium93 mg
Phosphorus91 mg
Zinc0.9 mg
Copper0.7 mg
Manganese4 mg
Vitamin C69 mg
Water388 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 78. The excerpt below is the record exactly as published.
Blackberry Jam. — Prepare and cook the berries as directed for raspberry jam, using only one pound of sugar to two quarts of blackberries
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