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Cherry Jam
From Recipes for the million, 1891
Serves 13
Presented as published in 1891. 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
683Calories
4 gProtein
170 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories683 kcal
Protein4.1 g
Carbohydrates170 g
Fiber0.4 g
Sugars158 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium4.8 mg
Potassium1091 mg
Calcium72 mg
Iron0.8 mg
Magnesium76 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.3 mg
Manganese2 mg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate3.4 mcg
Water245 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 115. The excerpt below is the record exactly as published.
Stone eight pounds of cherries, and press them through a sieve. Boil a pint of raspberry juice with two pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.