Jelly Making In Volume

INGREDIENTS

INSTRUCTIONS

With home equipment, if you try to reduce too large a volume of juice
and sugar to jelling consistency, you run the risk of over cooking,
since you have to cook so long.  You then end up with crystals which
make the jelly cloudy.  It can also have the effect of caramelizing,
giving the jelly a honey texture with a burnt or over cooked taste.
Even if it doesn't cloud, it can become tough. (Been there.) 6 cups  at
a time is the accepted limit, 4 cups for a really fine product.  There
are always exceptions, though.  A similar thing might happen when you
double or even try to triple a  fudge recipe.  The texture just isn't
right!! Preserves and conserves  can generally be done in larger
amounts.  The limiting factor with  preserves is the delicate nature of
the fruit, such as strawberries,  which might be crushed with the
handling.  Recipe By     : DDMmom  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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