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Blackberry Jam
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. C. Chauncy, Mt. Prospect, 111.
Presented as published in 1912. 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
Sugars143 g
Total Fat0.4 g
Sodium8.2 mg
Potassium760 mg
Calcium71 mg
Iron1 mg
Magnesium94 mg
Phosphorus92 mg
Zinc0.9 mg
Copper0.7 mg
Manganese4 mg
Vitamin C70 mg
Water392 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 342. The excerpt below is the record exactly as published.
BLACKBERRY JAM.— To each lb. of fruit
Cook this with the app: pantry check, scaling, and the assistant.