Fruit Jam

Name: Fruit Jam
Ingredients: 1 pound of fruit; quarter its weight in sugar; f lb. of sugar for every pound of fruit; about J pint of water; the rind and juice of a lemon to every 4 lb.; a little root ginger

From Instruction in cookery (Methuen's text-books, Thompson), 1908

This recipe can be adapted for different fruits like blackberries and apples.

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

1357Calories

2 gProtein

355 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1357 kcal

Protein1.5 g

Carbohydrates355 g

Fiber11 g

Sugars344 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium16 mg

Potassium169 mg

Calcium144 mg

Iron1 mg

Magnesium18 mg

Phosphorus12 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A3 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate13 mcg

Choline8.5 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 26. The excerpt below is the record exactly as published.

quarter its weight in sugar. Next day add f lb. of sugar for every pound of fruit. Place in a large pan with the sugar and juice, and add about J pint of water and the rind and juice of a lemon to every 4 lb. Add also a little root ginger

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