Raspberry Jam

Name: Raspberry Jam
Ingredients: 3 or 4 pounds of red raspberries; an equal weight of sugar; 1 pint red currant juice

From The Edwardsville cook book, 1906

Same directions for blackberries, leaving out the currant juice.

Presented as published in 1906. 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

6277Calories

23 gProtein

1595 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories6277 kcal

Protein23 g

Carbohydrates1595 g

Fiber80 g

Sugars1483 g

Total Fat16 g

Saturated Fat1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.9 g

Omega-30.3 g

Cholesterol0 mg

Sodium73 mg

Potassium3884 mg

Calcium503 mg

Iron16 mg

Magnesium381 mg

Phosphorus625 mg

Zinc5.5 mg

Copper1.8 mg

Manganese9.3 mg

Vitamin D0 mcg

Vitamin C441 mg

Vitamin A64 mcg

Vitamin E11 mg

Vitamin K54 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)9.7 mg

Folate420 mcg

Choline37 mg

Caffeine0 mg

Water1570 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 55. The excerpt below is the record exactly as published.

RASPBERRY JAM. Mrs. Taylor. To 3 or 4 pounds of red raspberries, add an equal weight of sugar. Crush well in preserving kettle and add i pint red currant juice

Cook this with the app: pantry check, scaling, and the assistant.