Mauviel Hammered Copper Jam Pan

Worth the price

I bought myself a birthday present last summer. This is a gift that keeps on giving! I have made apple butter, jams, grape jelly, and ketchup two summers in a row. The fruit comes to a boil very quickly without scorching or sticking. The flared shape speeds reduction and reduces spatters. It cleans easily and is so beautiful that I leave it out all year. This pot has made preserving fruits MUCH easier.

Better pan, better jam

After doing doing some research in Rachel Saunder's and Christine Ferber's books on preserving and making some so-so jams with conventional recipes and techniques, I decided to invest in a Mauviel preserving pan. What a difference! I have used it four times now to make simple jams - raspberry, blackberry and peach using techniques that call for bringing the fruit, sugar and lemon to a simmer in the pan, then refrigerating it overnight and cooking to jam consistency the next day without any pectin. The intensity of the fruit and the depth of flavor is incredible. Totally worth the investment of time and money - no scorching and even cooking. As a bonus this piece of art is beautiful enough to leave out on display.

An Investment, But So Worth It!!

I received this jam pan as a gift earlier this summer. I hadn't made any jams or preserves since the 70's, when I had a very minimalist batterie de cuisine. I could not believe how much hassle using a wide-mouth copper pan takes out of cooking high sugar foods. No sticking or burning! Cooking preserves quickly with less sugar allows more of the true fruit flavor to come through! I have been using Pomona Pectin to make awesome, lower sugar jams out of the summer's most perfect fruit! Also, this hammered copper pan with hefty brass handles is a thing of beauty, which adds to the joy of using it!!