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Strawberry Jam
From Cookery for every household, 1914
Serves 2
The addition of 1 gill of red-currant juice to each pound of strawberries will much improve the flavour of this jam.
Presented as published in 1914. 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
519Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories519 kcal
Protein1.5 g
Carbohydrates131 g
Sugars124 g
Total Fat0.9 g
Sodium1.1 mg
Potassium367 mg
Calcium39 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C135 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 762. The excerpt below is the record exactly as published.
Strawberry Jam Allow | lb. preserving sugar to each pound of strawberries
Cook this with the app: pantry check, scaling, and the assistant.