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Cherry Jam
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
532Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein1.6 g
Carbohydrates137 g
Fiber2.7 g
Sugars129 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium265 mg
Calcium33 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 284. The excerpt below is the record exactly as published.
Cherry Jam. — (1) Choose for this ripe (but not over-ripe) fruit. Make a small hole in each and remove the stone, breaking the Cherry as little as possible. To every lib. of fruit add fib. of preserving sugar. Put it into a preserving- pan, place it on a good fire, and boil, stirring continually from the first. Let it boil for forty-five minutes, then take out a little, and put it on a cold plate to test. If it jellies or sets, the jam is done, and must be put into jars at once. Remove the jars to a cool place and tie them down. The jam will not require to be skimmed while it is boiling, as all the scum will boil away. (2) Pick and stone 51b. of good Cherries, and when they are again weighed they should scale quite 41b. Put 21b. of preserving sugar and 1 pint of water
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Cook this with the app: pantry check, scaling, and the assistant.