Plum Jam
From The Pennsylvania German cook book, 1902
Any other fruit jam is made in a similar manner.
Presented as published in 1902. 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
1518Calories
3 gProtein
391 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1518 kcal
Protein3.2 g
Carbohydrates391 g
Fiber6.4 g
Sugars385 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.4 mg
Potassium719 mg
Calcium31 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A77 mcg
Vitamin E1.2 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate23 mcg
Choline8.6 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 41. The excerpt below is the record exactly as published.
PLUM JAM. Boil plums in as little water as po.s- sible, when .soft, strain through a sieve. Then take about three-fourths pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.