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Red Currant Jam
From Fruit recipes, 1907
Serves 3
To make a darker, thicker jam boil sugar and fruit together an hour.
Presented as published in 1907. 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
677Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories677 kcal
Protein2.1 g
Carbohydrates174 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.5 mg
Potassium490 mg
Calcium85 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C274 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 74. The excerpt below is the record exactly as published.
RED CURRANT JAM Wash, stem, and weigh currants, allowing equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.