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Cherry Jam No. 3
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
278Calories
4 gProtein
66 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories278 kcal
Protein3.9 g
Carbohydrates66 g
Fiber0.9 g
Sugars50 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium8.2 mg
Potassium1283 mg
Calcium96 mg
Iron1.1 mg
Magnesium108 mg
Phosphorus114 mg
Zinc1.1 mg
Copper0.2 mg
Manganese3.9 mg
Vitamin C46 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60.3 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate7.4 mcg
Water147 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 37. The excerpt below is the record exactly as published.
CHERRY JAM No. 3 Cook together three pints each of cherries and currant or raspberry juice
Cook this with the app: pantry check, scaling, and the assistant.