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Blackberry Jam
From The new practical housekeeping, 1890
Serves 2
Currant and all berry jams made the same way.
Presented as published in 1890. 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
800Calories
3 gProtein
205 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories800 kcal
Protein2.7 g
Carbohydrates205 g
Fiber11 g
Sugars194 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium4 mg
Potassium321 mg
Calcium67 mg
Iron1.9 mg
Magnesium50 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.3 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A14 mcg
Vitamin E2.7 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate77 mcg
Choline19 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 319. The excerpt below is the record exactly as published.
Blackherry Jam. — ^Measure or weigh and put fr^sh ripe berries into preserving-kettle, crush to a pulp with potato m|piher, and boil fifteen or twenty minutes, or until about half the ]i;ice has boiled away, skimming often ; add three-fourths pound sugar to each pound fruit
Cook this with the app: pantry check, scaling, and the assistant.