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Strawberry Jam
From Modern cookery, in all its branches, 1884
Serves 10
Keep the preserve constantly stirred.
Presented as published in 1884. 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
623Calories
2 gProtein
157 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories623 kcal
Protein1.7 g
Carbohydrates157 g
Sugars149 g
Total Fat1 g
Sodium1.4 mg
Potassium441 mg
Calcium47 mg
Iron0.8 mg
Magnesium34 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin C162 mg
Water247 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 440. The excerpt below is the record exactly as published.
STRAWBERRY JAM. Strip the stalks from some fine scarlet strawberries, weigh, and boil them for thirty-five minutes, keeping them very constantly stirred ; throw in eight ounces of good sugar, beaten small, to the pound of fruit ; mix them well off the fire, then boil the preserve again quickly for twenty- five minutes. CHAP. XXIV.] PRESERVES. 505 Strawberries, 6 lbs. : 35 minutes. Sugar, 3 lbs.
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