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Grape Jam
From Fruit recipes, 1907
Serves 3
Either ripe or green grapes may be used, or a mix of both.
Presented as published in 1907. 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
759Calories
1 gProtein
197 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein1.1 g
Carbohydrates197 g
Fiber1.4 g
Sugars193 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.7 mg
Potassium292 mg
Calcium17 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline8.5 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 49. The excerpt below is the record exactly as published.
GRAPE JAM Heat grapes over boiling water till soft, then simmer gently thirty minutes. Let cool a little and press through colander. Weigh pulp, allowing one and one-eighth pounds sugar for each pound of pulp
Cook this with the app: pantry check, scaling, and the assistant.