-It’s always a temptation to double the recipe in one bowl. I did this for several years to save time, against the warnings from experienced jam makers. After batches of runny or not quite right jam, I have learned to stick with one batch at a time in a bowl. I still make more than one batch at a time, just use a separate bowl for each batch.-I always make a double or triple batch.-Five and a half cups sounds like a lot of sugar, and it is! If you want to cut the amount of sugar, look for the low-sugar box of pectin. It works well. If you cut the sugar in this recipe, and use the Sure Jell pectin I used, your jam will turn out runny. Follow directions, choose the right pectin while at the grocery.-I have used various types of pectin, and like Sure Jell the best. Some brands require using Corn Syrup in addition to sugar. With the Sure Jell freezer recipe, it’s just fruit, sugar, water and pectin.-Corn Syrup. I use a little if the jam is a bit grainy. You can stir in about 2 tablespoons to the finished mixture which helps with sugar crystals or you can take the fruit mixture before adding the pectin and microwave it for about 2-3 minutes on high in a microwave proof bowl. Place the whole bowl of fruit and sugar and lemon juice into the microwave. When finished, stir and the sugar should be dissolved.-If you are short on freezer space, or can't afford or find jars in the grocery store, purchase some freezer (make sure they are freezer bags, which are thicker than regular ziplock bags) Quart Ziplock bags. Place the ziplock bag into a glass or bowl and fold the edges outward so the bag sits in the glass or bowl with the bottom of the bag resting not he bottom of bowl. Ladle in the jam, about 2 cups to a bag. Gently remove the bag from the bowl, turn the edges back so they are ready to seal. Gently squeeze the excess air out of the bag. Seal bag completely. Lay flat for 24 hours, then freeze in layers. When ready to use, (thaw in fridge) snip off an end of the bag and squeeze the jam into a dish or jar. Store in fridge.