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Tomato Jam

Name: Tomato Jam
Yield: 1 servings
Ingredients: One peck of tomatoes; % peck of half ripe grapfes; add nearly as much sugar as you have jam; 1 heaping tablespoon of cinnamon; 1 level tablespoon cloves

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

157Calories

2 gProtein

41 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories157 kcal

Protein1.8 g

Carbohydrates41 g

Fiber8.1 g

Sugars29 g

Total Fat1.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium25 mg

Potassium394 mg

Calcium136 mg

Iron1.8 mg

Magnesium35 mg

Phosphorus42 mg

Zinc0.5 mg

Copper0.1 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A53 mcg

Vitamin E1.4 mg

Vitamin K22 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate21 mcg

Choline12 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 191. The excerpt below is the record exactly as published.

Tomato Jam. One peck of tomatoes, % peck of half ripe grapfes. Boil about 3 hours or until the tomatoes are about the consistency of jam; press through a sieve and add nearly as much sugar as you have jam ; also 1 heaping tablespoon of cinnamon and 1 level tablespoon cloves

Cook this with the app: pantry check, scaling, and the assistant.