Blackberry Jelly
From Quaker recipes, 1954
Presented as published in 1954. 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
968Calories
14 gProtein
250 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories968 kcal
Protein14 g
Carbohydrates250 g
Fiber48 g
Sugars309 g
Total Fat0.8 g
Sodium16 mg
Potassium1506 mg
Calcium141 mg
Iron2 mg
Magnesium186 mg
Phosphorus182 mg
Zinc1.7 mg
Copper1.3 mg
Manganese8 mg
Vitamin C138 mg
Water777 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 47. The excerpt below is the record exactly as published.
BLACKBERRY JELLY 1 quart blackberries 114 cups sugar to each cup juice
Cook this with the app: pantry check, scaling, and the assistant.