vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Jam (No. 1)
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
873Calories
7 gProtein
226 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories873 kcal
Protein6.9 g
Carbohydrates226 g
Fiber24 g
Sugars256 g
Total Fat0.7 g
Sodium9.3 mg
Potassium762 mg
Calcium72 mg
Iron1.1 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 Blue grass cook book (1904) by Minnie C. Fox, page 80. The excerpt below is the record exactly as published.
BLACKBERRY JAM (No. 1) Wash and pick the berries and mash well with the hands. Be sure to squeeze out the heart, which is very hard. Weigh the fruit and put f pound sugar to 1 pound fruit. Boil in a porcelain kettle. Remove scum as it rises and stir constantly to pre- vent sticking at bottom. Let it cook till thick. 327 THE BLUE GRASS COOK BOOK BLACKBERRY JAM (No. 2) Use recipe above, but strain through a colander and remove the seed before cooking. This makes a clear jam, and many people prefer it. DELICIOUS APPLE PRESERVES Mrs. J. W. Fox If sour apples are used, take 1 pound sugar t
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.