Raspberry Jam
From The Ocklye cookery book, 1909
Castor sugar must be used. This proportion makes it very sweet, but the jam will keep for two years. For immediate use one pound and a quarter of sugar is better.
Presented as published in 1909. 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
2879Calories
5 gProtein
736 gCarbs
3 gFat
Full nutrition (16 nutrients)
Calories2879 kcal
Protein4.6 g
Carbohydrates736 g
Sugars691 g
Total Fat3 g
Sodium6.8 mg
Potassium721 mg
Calcium81 mg
Iron2.4 mg
Magnesium89 mg
Phosphorus125 mg
Zinc1.1 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin C104 mg
Water388 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.
RASPBERRY JAM Ingredients Raspberries. Castor sugar. To one pound of raspberries allow one pound and a half of sugar
Cook this with the app: pantry check, scaling, and the assistant.