Strawberry Jam, Second Method
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. 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
8226Calories
27 gProtein
2097 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories8226 kcal
Protein27 g
Carbohydrates2097 g
Fiber45 g
Sugars1974 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium30 mg
Potassium5802 mg
Calcium676 mg
Iron16 mg
Magnesium368 mg
Phosphorus866 mg
Zinc4.6 mg
Copper1.9 mg
Manganese8.6 mg
Vitamin D0 mcg
Vitamin C1538 mg
Vitamin A21 mcg
Vitamin E1.1 mg
Vitamin K108 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate90 mcg
Choline80 mg
Caffeine0 mg
Water2564 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 9. The excerpt below is the record exactly as published.
STRAWBERRY JAM, SECOND METHOD 4 lb. strawberries 4 Ib. sugar The juice of 1 large lemon 2 pint red currant juice Method as above. The ee is boiled with the lemon juice and red currant juice for 45 to 60 minutes, or until tender, and the contents of the pan have evaporated considerably, The sugar is then added and the jam boiled until it jells. 26 eS eg as ee eS eS See ey Pe ee ae ae — ee ee ee a STRAWBERRIES ECONOMICAL STRAWBERRY JAM 8 lb. strawberries 9 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.