Four Fruit Jam

Name: Four Fruit Jam
Ingredients: Press the juice from six pounds of currants; weigh and add to it the same weight each of stoned cherries; whole strawberries; and raspberries; put it on the fire with two pounds less of sugar than you have fruit

From Council cook book, 1908

Presented as published in 1908. 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

7910Calories

84 gProtein

1957 gCarbs

25 gFat

Full nutrition (29 nutrients)

Calories7910 kcal

Protein84 g

Carbohydrates1957 g

Fiber33 g

Sugars1169 g

Total Fat25 g

Saturated Fat0.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat4.9 g

Cholesterol0 mg

Sodium172 mg

Potassium16157 mg

Calcium2252 mg

Iron72 mg

Magnesium1396 mg

Phosphorus2790 mg

Zinc15 mg

Copper3.8 mg

Manganese22 mg

Vitamin C5560 mg

Vitamin A327 mcg

Vitamin E27 mg

Vitamin K220 mcg

Vitamin B63.1 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)3.1 mg

Niacin (B3)15 mg

Water6965 g

As published

This recipe was extracted from Council cook book (1908), page 55. The excerpt below is the record exactly as published.

Four Fruit Jam. Press the juice from six pounds of currants, weigh and add to it the same weight each of stoned cherries, whole strawberries, and raspberries; put it on the fire with two pounds less of sugar than you have fruit

Cook this with the app: pantry check, scaling, and the assistant.