5-6 8-oz. jars, I believe.

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

thanks!

I used a synthesis of Linda Lou's recipe and one that I found on a blog called My Mountain Garden Gleanings (8/29/11)that used 16 cups of apples. I don't remember the yield but it was obviously larger. No problems with texture or gelling. It has received rave reviews

It can work. It's just that the risk is greater.

Carol

Hi All,
I doubled the recipe. It worked fine. The texture was a little stiff for me, but I am not used to using pectin in my jams and preserves. Was very tasty! Hubby loves it on his oatmeal. I love that I can now get him to eat oatmeal!

Thanks for your help Carol and oukay!
Heather

It's apple glut again. I've made LLAPJ in the past but can't remember what conversion I used for cups to weight for the sugar and the apples. (I haven't got a measuring cup and we don't use cups in recipes anyway, always weight for solids and volume for liquids.) Can anyone tell me, please? I don't mind ounces or grammes - I have weights for both.

A cup of white granulated sugar is 200 grams.
A cup of brown sugar is about 215 grams (I packed mine pretty firmly).
A cup of diced apples is about 225 grams. Mine are diced about 1cm x 1cm if that helps. Just happened to be making an apple recipe and had my scale out :-)

Thanks , Malna, just what I needed. But now I have a question about the water. If the chopped apples are 4 cups what does it mean to add water to make them up to 4 cups? And If I'm not using cups at all how much water should I be adding?

Oops, I forgot about that part. 4 cups liquid U.S. is close to 950 ml. If you have a liter jar, put the diced apples into the jar and add water until the water level (with the apples) reaches 950 ml.

Does that make sense?

Thanks, Malna. That's what I thought it might mean but it seems rather hit and miss. Anyhow - it's too late now. The apples are in the preserving pan. I guestimated the water. It seems to have an awful lot of sugar in it too. We'll see how it all pans out. (No pun intended ;-)

Unfortunately, we do tend to use more sugar on this side of the pond. Another reason I like experimenting with European recipes ;-)

I ended up with 5 x 400gr jars of jam. It's a bit sickly but may improve with keeping. I'm wondering about reducing the sugar if I make it again. At least one cup/200gr less to take it down to the 50:50 ratio of a traditional jams.

It depend on your reason for reducing the amount of sugar;

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.

The reason is the sweetness. As I said, I find the resulting jam a bit sickly. I don't use artificial sweeteners in anything. I eat less of it rather than use ersatz ingredients.

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.

Splenda doesn't help 'keep' it either. Preserves with Splenda will also loose their color easier and quicker than sugared preserves. I find within 2 months the color has faded and continues to fade with time.