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–+ servings
raspberry jam from an 1859 recipe

Mrs. Rundell's Raspberry Jam (1859)

A heavenly raspberry jam recipe from Mrs. Rundell's cook book, A New System of Domestic Cookery, 1859
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Servings: 144
Calories: 41kcal

Ingredients

  • 3 lb raspberries
  • 3 lb sugar

Instructions

  • Weigh equal quantities of fruit and sugar;
  • put the former into a preserving-pan, boil and break it, stir constantly, and let it boil very quickly.
  • When most of the juice is wasted, add the sugar, and simmer half an hour.
  • This way the jam is greatly superior in color and flavor to that which is made by putting the sugar in first.

Nutrition

Serving: 1tablespoon | Calories: 41kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg
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