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i've just made yet more raspberry jam and it ook much longer to set then usual. I'm wondering if this is because i made double the quantity I usually make, or do rasps get less pectin as the season goes on?

Double the quantity takes double the time to reduce/thicken enough to set.

I find the jam tastes fresher if it cooks quickly - so don't do double batches. Taste your batch and compare with your normal batch and see if you agree?

Thanks- I also found I should have used a bigger pan - had to keep turning it down so it didn't boil over which probably also slowed things down. I gave up trying to get the wrinkle but once it had cooled down it looks firm enough.

the riper the fruit the less pectin there is hope this helps

I never double my quantities on jam or chutney making. I did once and decided it didn't work for me. It takes far too long.

DUke

 I heard that several years ago Some one made a small fortune  making wood pips for Robinsons Raspberry  jam as Raspberries have very few pips   Not sure if I had my leg pulled or not ?

Seems unlikely- my OH complains about the pips in my raspberry jam- decided to treat him by making a couple of jars of seedless.

Just had it comfirmed  that indeed the pips where manufactured out of beech wood  years ago jams were made of cheaper fruit  hence the need for  pips in so called Raspberry jam   I googled  for confirmation