Raspberry Jam
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
A common jam may be made by using moist sugar instead of loaf, but it will not keep as well.
Presented as published in 1890. 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
10478Calories
0 gProtein
2711 gCarbs
9 gFat
Full nutrition (15 nutrients)
Calories10478 kcal
Protein0 g
Carbohydrates2711 g
Sugars2716 g
Total Fat8.7 g
Sodium27 mg
Potassium54 mg
Calcium27 mg
Iron1.4 mg
Magnesium8.2 mg
Phosphorus0 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Water0.5 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 33. The excerpt below is the record exactly as published.
six pounds of loaf sugar broken very small ; let it boil up again, and then keep it boiling for about ten minutes. Try if it be done, by dropping a little on a plate, and if it sets in about a minute, it is done. If it does not set in two minutes, boil it till it will. When done, pour it into MADE EASY. 65 pots or jars, and set it by to cool. Next day, cat pieces of clean writing paper to the size ot the insides ot the pots, dip them in brandy, and put one piece upon the jam in each pot, so that it is covered all over, put ano- ther dry piece upon each, tie paper over the tops, and keep them in a dry, cool place. A common jam may be made by using moist sugar instead of loaf, but it will not keep so well, so that it must be used the first. STRAWBERRY JAM. Strawberry Jam is made the same as raspberry jam
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