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Very Rich Raspberry Jam or Marmalade
From Modern cookery, in all its branches, 1884
Serves 12
The preserve should be clear, smooth, and very thick when done.
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
458Calories
0 gProtein
118 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories458 kcal
Protein0.4 g
Carbohydrates118 g
Sugars114 g
Total Fat0.4 g
Sodium1.1 mg
Potassium61 mg
Calcium7.3 mg
Iron0.2 mg
Magnesium7.6 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin C8.7 mg
Water32 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 442. The excerpt below is the record exactly as published.
VERY RICH RASPBERRY JAM OR MARMALADE. Wo. I .—Weigh the finest fruit that can be procured, and bruise it with chap, xxiv.] PRESERVES, £07 the back of a wooden spoon after it is put into the preserving-pan. Boil it gently, keeping it well turned, for about five minutes, then stir to it gradually nearly or quite its weight of dry pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.