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Strawberry Jam
From The complete cook book, 1900
Serves 3
Adding sugar last preserves color and flavor.
Presented as published in 1900. 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
637Calories
1 gProtein
163 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories637 kcal
Protein1 g
Carbohydrates163 g
Sugars158 g
Total Fat0.8 g
Sodium1.5 mg
Potassium246 mg
Calcium27 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C90 mg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 136. The excerpt below is the record exactly as published.
STRAWBERRY JAM. Cap and wash the berries, and put them on to stew with a very small quantity of water. Stir constantly. When thoroughly done and mashed to a soft pulp, add one pound sugar to each pound fruit
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