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Cherry Jam
From Cookery for every household, 1914
Serves 11
Presented as published in 1914. 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
752Calories
2 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories752 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
Sodium2.5 mg
Potassium383 mg
Calcium22 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 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
Water138 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 754. The excerpt below is the record exactly as published.
Cherry Jam 4 lbs. cherries. I 1 pt. fruit juice or 4 lbs. preserving sugar. | water
Cook this with the app: pantry check, scaling, and the assistant.