My neighbor has given me a few bags of apples, thought I'd finally try Linda Lou's Apple Pie Jam. Does anyone know the yield of this recipe? If I want to double should I cook in two batches?

Thanks!
Heather

Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

You can double, but it's a risk. More product means longer cooking to reach boiling and possible loss of texture and freshness of flavor.

You can never be 100% certain a doubled recipe will jell as successfully.

Carol

Carol

Thanks for your help Carol and oukay!
Heather

Does that make sense?

1) you don't like them it too sweet. JUST use less sugar by all means.

2) You like sweetness but not the calories: Then there are choice. I substitute 50% of sugar with its equivalent of Splenda.

Remember, I am in the UK so I have not canned this jam. It has to keep so it needs a minimum amount of real sugar. Ersatz sweetener will not preserve it.