Preserving Pans

Preserving pans are wide bottomed pans, often made of steel, enamel or aluminium. Older pans may be made of copper.

A good preserving pan is vital to easy jam making. The shape, thickness and volume of a good pan make it easier for the jam to thicken, it helps reduce the risk of burning on the sides and bottom, and it allows a good quantity of jam to be made in one session.

Ideally the pan should be quite heavy, and made of stainless steel. If you choose a traditional copper pan, or a light weight aluminium version, a thick bottom is essential. The pan will be on the heat for a long time and to avoid burning on the base and sides a thick layer of metal is important. Using a thinner pan, such as a normal saucepan, can result in burnt jam which tastes disgusting, lots of pan scrubbing and wasted ingredients.

A preserving pan with sloping sides promotes evaporation of liquid from the jam by offering a good surface area. This reduces simmering times and helps to ensure a good thick jam that will set well. It can also make stirring much easier because you can get at the edges without holding your hands over the pan of boiling and bubbling sugar solution.

Also look for a strong handle - a preserving pan full of jam can be heavy - and a pouring lip if you intend to transfer jam straight from the preserving pan to the jars.