Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three-fourths pound of sugar
- one pint of red currant juice to every four pounds of strawberries
- four pounds of strawberries
Directions
To every pound of fruit allow three-fourths pound of sugar, one pint of red currant juice to every four pounds of strawberries. Boil the
JAMS AND JELLIES. 515
currant juice with the strawberries for half an hour, stirring all the time ; add the sugar and boil twenty minutes more, skimming care- fully. The currant juice may be omitted, but it improves the jam.