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Blackberry Jam (No. 2)
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. 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 to 1 pound fruit
Cook this with the app: pantry check, scaling, and the assistant.