Plum Jam
From Household cookery, 1905
If large fruit is used (viz. magnums), they should be stoned, and the kernels added to the fruit.
Presented as published in 1905. 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
11730Calories
19 gProtein
3021 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories11730 kcal
Protein19 g
Carbohydrates3021 g
Fiber38 g
Sugars2986 g
Total Fat16 g
Saturated Fat0.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium56 mg
Potassium4337 mg
Calcium219 mg
Iron6 mg
Magnesium208 mg
Phosphorus435 mg
Zinc3 mg
Copper1.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C259 mg
Vitamin A463 mcg
Vitamin E7.1 mg
Vitamin K174 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate136 mcg
Choline52 mg
Caffeine0 mg
Water3319 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 35. The excerpt below is the record exactly as published.
Plum Jam 6 lbs. plums. 6 lbs. sugar. 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.