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Cherry Jam
From Tried favourites cookery book, 1909
Serves 11
Presented as published in 1909. 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
751Calories
2 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories751 kcal
Protein1.7 g
Carbohydrates191 g
Fiber0 g
Sugars188 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium383 mg
Calcium22 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 183. The excerpt below is the record exactly as published.
Cherry Jam. 4 lb. Cherries, do. Sugar, Water. Stone the cherries, saving all the juice, then weigh it, and take equal weight of sugar, and 3 teacupfuls of water. Put the sugar and water in jelly pan, and boil for 10 minutes, then add the cherries and boil for I hour. It should just be beginning to jelly on the spoon, as it gets thickej- afterwards. Green Gooseberry Jelly. To i pints gooseberries give 3 pints water (always 1 pint less water than gooseberries) ; boil to a mash, then strain through cheesecloth. Take 1 lb. sugar
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