Whortleberry Jam
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.
WHORTLEBERRY JAM Ingredients Wliortleberries. Sugar. To each pound of fruit add three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.