Most aspects of recipes can be scaled up or down, but there are some
steps which may not scale. In jam recipes what cannot be scaled is
how much you are cooking down in a given sized pot. If you put twice
as much in the same pot it will evaporate at half the rate and will
likely overcook. The rate of evaporation is based on the surface
area, i.e. the size of the pan, not how much is in it. When I make
jam, I never have more than one inch thick being cooked down. Either
I add pans on the stove, or do it in batches so that it is under 1".
Scott
[NAFEX] why not double recipes?,
Scott Smith, 09/08/2008