Plum, Currant, and Gooseberry Jam

Name: Plum, Currant, and Gooseberry Jam
Ingredients: one pound of gooseberries; three-quarters of a pound of sugar

From Home cookery, 1898

Presented as published in 1898. 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

1509Calories

4 gProtein

385 gCarbs

4 gFat

Full nutrition (29 nutrients)

Calories1509 kcal

Protein4 g

Carbohydrates385 g

Fiber20 g

Sugars340 g

Total Fat3.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium7.9 mg

Potassium905 mg

Calcium117 mg

Iron1.6 mg

Magnesium46 mg

Phosphorus122 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin C126 mg

Vitamin A68 mcg

Vitamin E1.7 mg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate27 mcg

Water399 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 85. The excerpt below is the record exactly as published.

Plum, Currant, and Gooseberry Jam. These jams are made in the same manner as raspberry and strawberry, but need longer boiling before the sugar is added, about half an hour. Gooseberry jam does not require so much sugar ; three-quarters of a pound to one pound of gooseberries

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