Nothing says Summer more than the fragrance and taste of just-picked fresh fruit. The first strawberry of the season, the sweetness of raspberries, lush, liquid cherries, the sour tang of the rhubarb…
Ahh… Delicious now, but even more cherished in the dead of winter–when the taste of jam takes you back to these precious/fleeting days of Summer.
You need to be making preserves. And we have what will provide you with easy success, solid copper jam pans.
First, the basics.
You won’t find a better heat conductor anywhere. This means no more burnt spots. You’ll spend less time stirring and boiling away the fruit’s flavor, color and texture.
Plus, the slightly flared sides of the pan helps moisture evaporate; it doesn’t run back into the mixture as with vertical sides–thus creating a more intense jam flavor. And, of course, the wide pan lets the incredible fruit fragrances fill your kitchen–the unmistakable perfume of Summer.
Now for the fun stuff.
- It is said that Joan of Arc would always eat quince jam before a battle to give her courage.
- Without Crusaders bringing sugar, a “newly discovered spice”, back from the Middle East, we wouldn’t have jam today.
- By 1319, sugar finally arrived in the London markets. The cost? Over $50.00 per pound.
- Louis XIV served jam on silver trays at the conclusion of his royal feasts. Each guest was provided with a silver spoon with which they could sample the newly-introduced delicacy.
- By 1890, jam was de-rigueur at English tea-time, spread on toast and accompanied by another newly arrived delicacy, peanut butter.
Experiment with rhubarb-ginger or tomato jam for a 21st Century twist. Want rave reviews? Contact us for simple recipes.
Large Copper Jam Pan Ca. 1860
7″ high with 16″ diameter
More for the kitchen: