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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by caspernc, Sep 30, 2012.
If I doulble my jam recipe I should double my pectin too, correct?
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.
Thanks! Doing apple pie jam, I don;t think mine will look like the picture in the magazine but it sounds good!
Does sound good!
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.
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?
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.
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.
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!
Thanks, I'll have to look into that. I've been making freezer jam with splenda, but not really thrilled with that either.............