Raspberry Jam
From The complete cook book, 1900
Serves 1
Blackberry, dewberry, and whortleberry jam may be made by the same recipe.
Presented as published in 1900. 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
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 136. The excerpt below is the record exactly as published.
RASPBERRY JAM. Wash and pick the berries, boil with a little water, mashing and scraping from the bottom as they simmer. When reduced to a thick pulp, add one-half pound sugar to each pound berries
Cook this with the app: pantry check, scaling, and the assistant.