I have more fruit than my jelly recipe calls for. Can I make a larger batch?

When making jelly, NEVER double or triple the recipe. Make extra batches instead.

Is it really that important to sterilize the jars for my preserves?

Canning jars must always be thoroughly sterilized and properly sealed, otherwise the contents may spoil.

I'm making preserves but I don't want a thick syrup. What are the proportions of ingredients I should use for a thinner syrup?

Thin syrup = 1 to 2 cups sugar, 4 cups water.
Medium syrup = 3 to 4 cups sugar, 4 cups water.
Thick syrup = 6 to 8 cups sugar, 4 cups water.