Double batch of jam without pectin?
I know that doubling jam / jelly recipes is not recommended due to the fact that it might not set properly. Does that count for recipes that do not use pectin? I was hoping to make a raspberry, strawberry, and peach jam using the following recipe as a guideline:
* 2-2/3 cups finely chopped peeled peaches
* 1-1/2 cups crushed fresh or frozen raspberries
* 3 cups sugar
* 1-1/2 teaspoons bottled lemon juice
I have all the fruit frozen, so it might turn out that I have a bit more - say 3 cups peaches, more raspberries, etc. Thoughts anyone? Thanks!