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Peach Jam or Marmalade
From Modern cookery, in all its branches, 1884
Serves 4
Add blanched peach-kernels for flavor.
Presented as published in 1884. 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
478Calories
5 gProtein
121 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein4.7 g
Carbohydrates121 g
Fiber8.2 g
Sugars110 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium61 mg
Potassium624 mg
Calcium32 mg
Iron1.9 mg
Magnesium41 mg
Phosphorus108 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A109 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate33 mcg
Choline2.6 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 451. The excerpt below is the record exactly as published.
ACII JAM, OR MARMALADE. The fruit for this preserve, which is a very delicious one, should be finely flavoured, and quite ripe, though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an hour, and do not fail to stir it often during the time ; draw it from the fire, and mix with it ten ounces of well-refined sugar, rolled or beaten to powder, for each pound of the peaches ; clear it carefully from scum, and boil it briskly for five minutes ; throw in the strained juice of one or two good lemons ; continue the boiling for three minutes only, and pour out the marmalade. Two minutes after the sugar is stirred to the fruit, add the blanched kernels of part of the peaches. Peaches, stoned and pared, 4 lbs. ; | hour. Sugar, lbs. : 2 minutes. Blanched peach-kernels : 3 minutes. Juice of 2 small lemons
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