Doubling a jam recipe
I am new to preserving. My first batch of Meyer lemon marmalade was a success. I have a ton of lemons so I doubled the recipe which turns out to be more like lemonade. (I have since learned from the internet that I should not do this). Is there anything that I can do to save this batch?
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Cooking. The peels and juice have a lot of natural pectin.
When I make a bigger batch, I use a bigger pot, with a lot more surface space. I have a 16 quart stainless steel pot with a wide bottom that works very well. Good luck