Strawberry Jam (Simple)
From Cookery book and general axioms for plain cookery, 1890
Small hard strawberries are best for preserving, as they keep whole more easily. This preserve requires almost constant skimming, or it will not be clear. Do not stir it or the fruit will break, but simply put a spoon in gently to see that it is not burning.
Presented as published in 1890. 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
1038Calories
3 gProtein
262 gCarbs
2 gFat
Full nutrition (16 nutrients)
Calories1038 kcal
Protein2.9 g
Carbohydrates262 g
Sugars248 g
Total Fat1.7 g
Sodium2.3 mg
Potassium735 mg
Calcium79 mg
Iron1.3 mg
Magnesium57 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C270 mg
Water412 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 41. The excerpt below is the record exactly as published.
STRAWBERRY JAM. (Simple.) Ingredients : — To each pound of fruit allow — ■| lb. loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.