Home Made Jam
By WSPC on May 21, 2007 in Product review, Family
Talking about jam in the previous blog led me back to thinking about when I was a child. My grandmother was a fantastic cook even though she only had a coal range and an old gas cooker to cook on.
She was know throughout the neighbourhood for her light as air sponge cakes, breads, and preserves.
Our house was always filled with the aromas of freshly baking bread or jams that she seemed to be able to whip up in no time at all.
We had an orchard of peach, apple and plum trees as well as an arbor with a sweet grape vine growing over it.
I remember her stirring marmalade and plum in a large pan, of course she used sugar in those days but her jams never had that cloying sweetness of todays manufactured jams.
So for all you cooks out there I thought I would look for some jam making equipment.
Here is a Copper Jam Pan of thick unlined solid copper with a hand hammered outer surface and cast iron handles. These pans come in a range of sizes. Of all the cookware available, copper is the best conductor of heat.
Copper Jam Pan 12 qt 15″” dia 116″” 
