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Blackberry Jam
From Consult me, 1902
Serves 4
The fruit must be used when fresh gathered.
Presented as published in 1902. 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
452Calories
7 gProtein
113 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories452 kcal
Protein6.9 g
Carbohydrates113 g
Fiber24 g
Sugars142 g
Total Fat0 g
Sodium10 mg
Potassium784 mg
Calcium83 mg
Iron1.4 mg
Magnesium95 mg
Phosphorus92 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 Consult me (1902) by Robert Kemp Philp, page 71. The excerpt below is the record exactly as published.
BLACKBERRY JAM. Gather the fruit in dry weather. Boil or bake it for three-quarters of an hour, with half its weight of coarse sugar. Pot it, and keep it air tight, and it will be excellent. The fruit must be used when fresh gathered. BLACKBERRY JELLY. — Bruise two quarts of Blackberries
Cook this with the app: pantry check, scaling, and the assistant.