Why can’t I make jam in large quantities?

This is a question that many an aspiring jam maker has asked him/herself. I mean, if I’ve got three quarts of raspberries why should I restrain myself to a recipe that calls for just one quart of fruit? Can’t I just triple the recipe and cook the whole mess at one time? The answer: no. But why not? Because smaller batches of jam retain their taste and texture far better than larger batches. To get to the gelling point, large batches have to be cooked longer, and that can be devastating in the case of a fruit as delicate as say, a raspberry.