Can this recipe be doubled? Thanks!

dawn_mo

dawn_mo

Well-known member
Jalapeno Marmalade

PREP AND COOK TIME: About 45 minutes, plus at least 3 hours to cool

NOTES: These jars of marmalade seal without water-bath canning.

MAKES: 7 jars; 1 cup each

1 3/4 ounces (4 to 5) fresh jalapeno chilies

1 1/2 pounds red bell peppers

1 1/2 cups distilled white vinegar

6 1/2 cups sugar

2 pouches (3 oz. each) liquid pectin

1. Place 7 clean canning jars (1-cup size), rings, and new lids in a 6- to 8-quart pan. Cover

with water and bring to a boil over high heat. Remove from heat; leave in water until ready to use.

2. Wearing rubber gloves, remove and discard stems and seeds from chilies.

3. Cut off curved tops and bottoms from bell peppers; discard stems and save pieces. Cut off and

discard white membranes; save seeds. Slice straight pepper sides into 1/8- by 21/2-inch strips.

4. In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2 cup vinegar until a smooth puree.

5. In an 8- to 10-quart pan over high heat, bring chili puree, bell pepper seeds and slices, remaining

1 cup vinegar, and sugar to a full, rolling boil, stirring constantly, then boil for exactly 3 minutes.

6. Add pectin to pan. Stirring constantly over high heat, return to a full, rolling boil, then boil for exactly

1 minute.

7. Drain jars, rings, and lids. Ladle chili mixture into hot jars to within 1/8 inch of top. (Let any extra

marmalade cool, then serve or chill airtight up to 2 weeks.) Wipe jar rims clean. Cover with hot

rings and lids.

8. Protecting hands with pot holders, invert filled jars on a towel for 5 minutes. Turn right side up.

Every 5 minutes, turn jars over until marmalade has set and seeds are evenly distributed, 45 to

60 minutes.

9. Let marmalade cool at least 2 more hours. Serve, or store up to 2 years.

 
Everything I read says not to double recipes as it can change your results.

It ups your cooking time a lot to get a big batch up to temp. I was going to ask if your canner would hold 14 jars but I see this isn't processed.

 
To me, jam/jelly making is really similar to candy making & you are cautioned to not double

candy batches either. The only times I have I have regretted it.

 
Uh oh, I have canned exactly twice and both times I doubled the recipe.

I survived to tell about it, but now I'm wondering if there is a safety issue I am unaware of.

To make the preserves I used a larger pan and higher heat. But this recipe already calls for a large pan and high heat and it cooks quickly, so perhaps doubling it would change the outcome.

I figured for canning the larger number of jars means the water will take longer to boil, but once it boils, it's all the same, isn't it?

 
In theory, it should work but in practicality it wouldn't due to cooking times. Most liquid pectin

recipes do not ask you to cook your ingredients to a particular state or temperature. Instead, they instruct you to cook for say "2 minutes, hard boil", which will work when you use the exact proportion of ingredients but not necessarily when you extemporize. Seems like it SHOULD but it won't.

Don't waste all those ingredients. Run two different pots. Easy enough to do.

 
This question was actually for a FM friend. The recipe that I use

makes almost 2-3 times the quantity that her's makes. I just didn't want her to waste all of her ingredients and time trying to double it. I suggested that she make two batches at a time, staggering each batch by 10 minutes so she could basically get two batches out of almost the same amount of labor. I shall see what she decides to do. Thanks all!

* Exported from MasterCook *

AUNT EMME'S JALAPENO JELLY

Recipe By :Emme
Serving Size : 1 Preparation Time :0:00
Categories : Christie Family Recipes Emme's Recipes

Amount Measure Ingredient -- Preparation Method

36 jalapenos
1/3 cup water
3 cups white or cider vinegar -- (5% acidity)
5 pounds sugar
12 ounces liquid pectin

Wash and remove the stems and bottoms from peppers. Blend with water and mince (can be done in a blender or a food proccesor). Place peppers, sugar, vinegar in large heavy saucepan. Stirring constantly, bring to a boil, and boil 5 minutes. Strain or not; and return to saucepan, and stir in pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Skim foam and ladle into 14 sterilized half-pint jars. Process in a water-bath for 5 mniutes.

Makes 14 half-pints

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