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Plum Jam
From Cassell's dictionary of cookery, 1892
Serves 8
Adjust sugar based on plum sweetness.
Presented as published in 1892. 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
2 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein1.6 g
Carbohydrates195 g
Fiber3.2 g
Sugars192 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium359 mg
Calcium15 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1247. The excerpt below is the record exactly as published.
Plum Jam. — The directions for making various kinds of plum jam are given under the nam.e of the plum itself. There are so many varieties of this fruit, and these difi:er so much in quality and sweetness, that hardly any general recipe can be given. Nevertheless, as there are numerous occasions, especially in towns, where fruit is bought without its distinctive name being known, the following instructions are given, as it will answer for most kinds of the fruit. It must be remembered that when the plums are very hard and sour a larger proportion of sugar will be required. Di\'ide the plums, and take out the stones; or, if preferred, merely gash them with a silver knife, and remove the stones as they rise in the pan. Spread the plums out on large dishes, sprinkle over them three pounds of sugar to every four jDounds of fruit
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Cook this with the app: pantry check, scaling, and the assistant.