Peach Jam
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Robert Erwin
Presented as published in 1948. 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
839Calories
1 gProtein
216 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories839 kcal
Protein1.4 g
Carbohydrates216 g
Fiber2.3 g
Sugars214 g
Total Fat1.1 g
Sodium22 mg
Potassium192 mg
Calcium8.2 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C6.3 mg
Vitamin A37 mcg
Vitamin K4.6 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.2 mcg
Water136 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 19. The excerpt below is the record exactly as published.
PEACH JAM Peel and stone peaches. Cover with water and squeeze well with hand. To each cup fruit add % cup sugar and a few thin slices of lemon.
Cook this with the app: pantry check, scaling, and the assistant.