Damson Jam
From The Common sense recipe book, 1898
After a while, it will be firm enough to cut like cheese.
Presented as published in 1898. 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
2999Calories
7 gProtein
770 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2999 kcal
Protein7.1 g
Carbohydrates770 g
Fiber13 g
Sugars749 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium191 mg
Potassium2316 mg
Calcium619 mg
Iron6.4 mg
Magnesium124 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A153 mcg
Vitamin E2.3 mg
Vitamin K58 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate52 mcg
Choline33 mg
Caffeine0 mg
Water793 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 59. The excerpt below is the record exactly as published.
DAMSON JAM. Fill a stone jar with fine ripe damson plums. Cover, set in a kettle of boiling water, and cook till the stones separate from the pulp. Pour into a broad bowl or pan; cool, pick out the stones, and mash the pulp till of a smooth consistency. Allow one and one-half pounds of brown sugar to one quart of pulp
Cook this with the app: pantry check, scaling, and the assistant.