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Raspberry Jam
From Buckeye cookery, 1892
Serves 2
Can be combined with currants in a ratio of one-third currants to two-thirds raspberries.
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
785Calories
2 gProtein
199 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories785 kcal
Protein2.3 g
Carbohydrates199 g
Sugars176 g
Total Fat1 g
Sodium1.7 mg
Potassium357 mg
Calcium39 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C52 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 104. The excerpt below is the record exactly as published.
three-fourths pound sugar to one pound fruit, or, by measure, one coffee-cup of sugar to one pint mashed fruit ; boil thirty minutes longer, stirring almost constantly. When done, pour in small jars or glasses, and either seal: or secure like jelly, by first ‘pressing paper, cut to fit the glasses, down. close on the fruit, and then larger papers, brushed on the inside with white of egos, with the edges turned down over the outside of the glass. A - Goosenerry a AM. OStey. the! varies in a little water, press through a coarse sieve, return to the kettle, add three-fourths pound sugar to each oe of the pulped gooseberry ; boil three-quarters of an hour, stirring constantly ; pour in jars or bowls, and cover as directed for cur-— rant ee ee C. Meade, Tenn. , _. Grape or Pium J AM. Stew i in a little water, and press the fruit through a colander or coarse sieve, adding a little water to plums to get all the pulp Peoush; add sugar, and finish as in other jams. | Lea : RASPBERRY JAM
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