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Gooseberry Jam

Name: Gooseberry Jam
Yield: 8 servings
Ingredients: To every pound of berries allow 1/4 of a pound of loaf sugar; to every 6 pounds of fruit allow 1/2 pint of currant juice

From Mary Jane's cook book, 1916

Serves 8

Presented as published in 1916. 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

198Calories

0 gProtein

51 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories198 kcal

Protein0.5 g

Carbohydrates51 g

Fiber2.4 g

Sugars43 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium41 mg

Potassium164 mg

Calcium14 mg

Iron0.7 mg

Magnesium5.7 mg

Phosphorus15 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C107 mg

Vitamin A12 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.4 mcg

Choline0 mg

Caffeine0 mg

Water374 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 87. The excerpt below is the record exactly as published.

GOOSEBERRY JAM. To every pound of berries allow % of a pound of loaf sugar and to every 6 pounds of fruit allow 1/2 pint of currant juice

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