Thread: Making a double batch of Preserves?

Jim wrote:
> I'm using Shure Jell to make Strawberry Preserves, as the
> berries are plentiful now. I use 5 cups crushed cleaned berries
> to 7 cups sugar and 1 pack Shure Jell.
>
> Question: What is method you use to make a double or triple batch?
> Or, is this adviseable or should I just stick to the method that
> works every time for me?
>
> BTW, I do not like the cooking method as that changes the flavor
> completely, you lose the fresh strawberry flavor.
>
> Jim
>
>


Is this cooked preserves, or "freezer jam"? (which I dont *think* gets
cooked at all)

If it's cooked, do small batches or you will lose even more of the
"fresh" taste that you want to preserve. If it's just mixed up and
spooned into freezer containers, sure go ahead and double it if oyu
want. Triple might be be too big a batch to handle.

-Bob

In article <[email protected]>,
Jim <[email protected]> wrote:

> I'm using Shure Jell to make Strawberry Preserves, as the
> berries are plentiful now. I use 5 cups crushed cleaned berries
> to 7 cups sugar and 1 pack Shure Jell.
>
> Question: What is method you use to make a double or triple batch?
> Or, is this adviseable or should I just stick to the method that
> works every time for me?
>
> BTW, I do not like the cooking method as that changes the flavor
> completely, you lose the fresh strawberry flavor.
>
> Jim

I'd stick to the recipe that's on the Sure?Jell box. If you use the
Ball pectin with flexible measures, you will see that they don't
recommend making more than 10 half pint jars at one time. Check
freshpreserving.com and look for their pectin calculator. FWIW, I
sometimes use bulk pectin instead of Ball brand. No difference I've
noticed.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Mar 29, 5:17*pm, Jim <nos...@nospam.com> wrote:
> I'm using Shure Jell to make Strawberry Preserves, as the
> berries are plentiful now. *I use 5 cups crushed cleaned berries
> to 7 cups sugar and 1 pack Shure Jell.
>
> Question: *What is method you use to make a double or triple batch?
> Or, is this adviseable or should I just stick to the method that
> works every time for me?
>
> BTW, I do not like the cooking method as that changes the flavor
> completely, you lose the fresh strawberry flavor.
>
> Jim

ISTR raspberry jams that are cooked down at 60C taste much fresher
than those cooked at boiling point.


NT