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Currant Jam
From Buckeye cookery, 1892
Serves 2
Seal in small jars or glasses.
Presented as published in 1892. 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
846Calories
3 gProtein
217 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories846 kcal
Protein3.2 g
Carbohydrates217 g
Sugars182 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium6.4 mg
Potassium734 mg
Calcium127 mg
Iron3.6 mg
Magnesium55 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C411 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 104. The excerpt below is the record exactly as published.
CURRANT JAM. Pick from stems and wash thoroughly with the hands, put into a preserving kettle and boil fifteen or twenty minutes, stirring often, and skimming off any scum that may arise; then add sugar in the proportion of three-fourths pound sugar to one pound fruit, or, by measure, one coffee-cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.