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Raspberry Jam
From Original White House Cookbook, 1887
Serves 15
Blackberry or strawberry jam can be made the same way, omitting the currant juice.
Presented as published in 1887. 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
698Calories
2 gProtein
178 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein1.7 g
Carbohydrates178 g
Fiber6.5 g
Sugars168 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium290 mg
Calcium38 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus45 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A6.7 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate42 mcg
Choline0 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 281. The excerpt below is the record exactly as published.
RASPBERRY JAM. To FIVE or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well 416 PRESERVES, JELLIES, ETC. in a preserving kettle; add about one quart of currant juice
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