Raspberry Preserves
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
1808Calories
9 gProtein
450 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1808 kcal
Protein9.5 g
Carbohydrates450 g
Fiber0 g
Sugars354 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium95 mg
Potassium1855 mg
Calcium430 mg
Iron6.5 mg
Magnesium203 mg
Phosphorus261 mg
Zinc2.1 mg
Copper0.6 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C207 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.4 mcg
Choline7.8 mg
Caffeine0 mg
Water774 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 36. The excerpt below is the record exactly as published.
one quart of raspberries put three- quarters of a pound of brown sugar; set the sugar and fruit on the fire together and stew until the fruit is done. Stew it so as not to let the fruit burn, but take care not to overheat it. Put it into jars and when it is quite cold cover closely. 999 STRAWBERRY. To one pound of strawberries put one pound and four ounces of loaf sugar, laying the sugar on the fruit about three hours before you are ready to preserve it. Then set it on the fire and let it stew about twenty minutes, stirring it carefully so as to prevent burning, but at the same time do not break the fruit. Put it into half- pint tumblers, and when cold paste covers (156) JANE HAMILTON'S RECIPES of white paper on them and sun them for about a fortnight. Strawberry marmalade, or jam, is made with three-quarters of a pound of brown sugar
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