We don’t recommend doubling or tripling the freezer jam recipes as doubling or tripling increases the chance of a failure to jell.
If you want to try it anyway, follow these guidelines.
1. Double or triple all of the ingredients in the recipe except the water and the calcium water.
2. Use the following quantities of water for making the hot liquid pectin:
For 6 teaspoons pectin use 1 cup water
For 8 teaspoons pectin use 1 1/3 cups water
For 9 teaspoons pectin use 1 ½ cups water
For 12 teaspoons pectin use 2 cups water
3. When adding the calcium water, start with just 4 teaspoons and see if the jell appears. If not, add more, 1 teaspoon at a time. Once you have reached 12 teaspoons and the jell is still insufficient, adding more calcium water may be problematic as the calcium water may have reached the limit of what it can do and will start to water down the jam.
We do not recommend quadrupling a freezer jam recipe.
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Posted in: 4. Questions About Making Freezer Jam With Pomona’s Pectin