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Raspberry Jam
From Mary Jane's cook book, 1916
Serves 3
If it is desired to remove seeds, bring the fruit to a boil, pass it through a very fine sieve, then proceed with the juice as above.
Presented as published in 1916. 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
669Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories669 kcal
Protein1.5 g
Carbohydrates170 g
Sugars155 g
Total Fat0.8 g
Sodium1.5 mg
Potassium239 mg
Calcium26 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C35 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 87. The excerpt below is the record exactly as published.
RASPBERRY JAM. Wash raspberries thoroughly, but quickly, then drain well. Do not allow them to stand in water. To each pound of fruit add 1 pound of suirar
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