first time doubling a recipe question

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by caspernc, Sep 30, 2012.

  1. caspernc

    caspernc Chillin' With My Peeps

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    If I doulble my jam recipe I should double my pectin too, correct?
     
    Last edited: Sep 30, 2012
  2. tdhenson86

    tdhenson86 Poultry People

    Yes. My family cans preserves every year. There is usually a recipe on the box. If you double the recipe, double the pectin too, otherwise you'll get soupy jam.
     
  3. caspernc

    caspernc Chillin' With My Peeps

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    Thanks! Doing apple pie jam, I don;t think mine will look like the picture in the magazine but it sounds good!
     
  4. tdhenson86

    tdhenson86 Poultry People

    Does sound good! [​IMG]
     
  5. donrae

    donrae Hopelessly Addicted Premium Member

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    I've always been taught you shouldn't double the recipes for jams, etc. Even if you double all the ingredients. It throws off the heating times or something...........Okay, is it weird I have my Ball Blue book right next to my computer? It says "prepare all soft spreads in small batches. Never double batches since double-size mixtures will not cook in the same manner as smaller ones. Doubling the recipe may prevent the spread form gelling".

    So........I guess you can give it a try if you're determined and let us know how it goes?

    I do know you can use larger jars and just add 5 min or so to the processing time.
     
  6. tdhenson86

    tdhenson86 Poultry People

    I hope that doesn't happen. Honestly, when my family makes jam, we make 5 gallon pots of it and have never had problems. Hmmm... That is how we preserve our blueberries, blackberries, raspberries, and some of our peaches. Does it depend on what type of pectin is used or is that a universal thing that they're concerned about the preserves not gelling correctly?
     
  7. caspernc

    caspernc Chillin' With My Peeps

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    I used a recipe out of a magazine and should have looked in the ball book but I did it and did find it took quit a bit longer to bring to the first rolling boil. But then after I added the pectin I suppose I had the temp already up it did come back to a rolling boil quickly so I wasn't so concerned about it setting. It seems to be setting up thicker than syrup. We'll see. [​IMG]
     
  8. donrae

    donrae Hopelessly Addicted Premium Member

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    I don't do jams, etc a lot cause of all the sugar, but I've always thought it seemed pretty labor-intensive to make smaller batches. That's how I do know you can use larger jars........I mean seriously? Those cute little 8oz jars would MAYBE last us one meal. So I've always made it in smaller batches but used at least pint jars, usually quarts.

    I'll be watching for an update on how it turns out.
     
  9. Jenny1

    Jenny1 Chillin' With My Peeps

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    Donrae- I bought the low sugar pectin last summer and it was really good. I think it was 5 cups berries to 1/2 cup sugar or something like that. In case you want to try again![​IMG]
     
  10. donrae

    donrae Hopelessly Addicted Premium Member

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    Thanks, I'll have to look into that. I've been making freezer jam with splenda, but not really thrilled with that either.............
     

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