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Strawberry Jam
From The Swedish, French, American cook book, 1918
Serves 13
Blackberry jam is made in the same way.
Presented as published in 1918. 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
735Calories
1 gProtein
188 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories735 kcal
Protein1.1 g
Carbohydrates188 g
Sugars183 g
Total Fat0.9 g
Sodium1.7 mg
Potassium284 mg
Calcium31 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C104 mg
Water158 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 619. The excerpt below is the record exactly as published.
strawberry jam are made in the same way but excluding the currant juice. Gooseberry Jam ( Confiture de Groseilles ) Pick the gooseberries just as they begin to ripen. Stem, wash, and weigh. To four pounds fruit add half a teacup water, boil until soft, add four pounds sugar, boil again — until clear, during that time keep skimming. If the fruit is picked at the right stage the jam will be amber colored and firm, and very much nicer than if made from fruit that is ripe. Pour up in glasses and seal. See recipe: Currant Jelly. Strawberry Jam ( Confiture de Fraises) To five or six pounds of fully ripe strawberries add an equal quantity of the finest quality of white sugar
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Cook this with the app: pantry check, scaling, and the assistant.