Cranberry Jam
From Aunt Sammy's radio recipes, 1926
This jam is excellent with meat or as a sandwich filling.
Presented as published in 1926. 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
2743Calories
14 gProtein
715 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories2743 kcal
Protein14 g
Carbohydrates715 g
Fiber37 g
Sugars626 g
Total Fat3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium112 mg
Potassium2876 mg
Calcium310 mg
Iron7.2 mg
Magnesium159 mg
Phosphorus382 mg
Zinc1.8 mg
Copper1.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A17 mcg
Vitamin E7.8 mg
Vitamin K38 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.5 mg
Folate65 mcg
Choline63 mg
Caffeine0 mg
Water932 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 13. The excerpt below is the record exactly as published.
CRANBERRY JAM 1 quart cranberries. j 3^ cup raisins. 2 cups sugar. I 1 cup water. 1 orange and a little of the peel cut rather fine
Cook this with the app: pantry check, scaling, and the assistant.