[Tullywood Farm]

Anyone know why you need a special pan to make jam.

I have been making it in my large stainless steel, steel bottomed pans till now.

Today it took ages for a Plum jam to get to 220 degrees.

If I had a proper Jam pan would it reach temperature any easier or quicker??

Julie

[Rosemary]

No idea - mine has a handle and a pouring lip, but I don't know if it makes it cook any better.

[JulieS]

I think that maybe jam pans have a wider top than bottom to allow for easier evaporation when boiling.  Just a guess though.

[HappyHippy]

As far as I know jam pans are traditionally heavy bottomed to allow good (and even) heat conduction, without scorching the fruit, large size to allow for large batches of fruit being boiled - without boiling over, and have handles/spouts to make decanting easier.
But if you've got a big pan that you're happy with there's really no need to take up extra space with a special jam pan. I have always just used a standard pan but sterilised it before making jams/chutney.
This year, however thanks to mother-in-law and her charity shop addiction I've got a 'special' jam pan and griddle and huge stockpot in a very fetching black speckle heavy enamel - shame I've eaten all my strawberries 

[Tullywood Farm]

Its almost Blackberry Picking time- so you still have a chance to use it Karen.

I just made a wonderfully tasty mix what I had jam, I got it to temperature, but it still looks a
bit runny, which is why I wondered if it was my pan - probably not enough pectin in the apples.

I put in 2 punnets plums, one bag of apples, two lemons, half a jar of cherries, two limes, cinnamon sticks
and currants, and boiled as if making jelly, then strained, added vanilla, sugar and some apple juice, and it tastes lovely, turned out a nice deep pink colour too.

Don't know what to label it though, especially with it being a bit juicy.
Will be lovely on scones, toast, and ice cream. 

I'm feeling hungry now and its blooming bed time

Julie

[bunnyruth]

Hello,
I have to say that I don't even know what a Jam pan is, and I have been making jam for over 30 years.  So it is not necessary to have one but I have to say that I am curious now to see what one looks like.  I will need to do a search on line to see what I can find out about them.  What do they look like?  I always make jam in a large stainless steel pot (5-8 quart size)

Ruth in New Hampshire (US) 

[MrRee]

Here ya go Ruth,picture below.  I used a pressure cooker last week when I made Rhubarb,Mint and Pineapple Sage Jam. I read somewhere that it's not ideal to use a copper pan because it reacts with the acids in the fruits,but given that the picture is of a Victorian one,and that they're selling brand new copper ones in the local Point Vert,then I guess it's ok..........Ree

[Troubled Waters]

Hello,

I remember reading somewhere that the angled sides help with the rolling boil stage and the large suface area helps reduction.

Having said that I have never been able to justify spending to buy one and use my huge, heavy bottomed stock pot.  Have used the pressure cooker as nice and tall but it's aluminium so chutneys are a bit acidic in that.

Can't help with taking ages to reach temp tho.  I don't use my jam thermometer as find its not as accurate a cold plate and the drop method. Strawberry jam is my nemsis tho, always runny; but it makes a good sauce.

If it works for you you may as well stick with it. Helen.

[HappyHippy]

Julie,
Did you have all your pips and stones in when you boiled ? Maybe the addition of the apple juice thinned it a bit ? You can buy pectin to add, either as a liquid or powder, that will thicken it (next time)
As for it being pink, runny & not knowing what to call it - I'd go for 'fairy jelly'  or any other 'jelly', especially if it's clear.
I got a GREAT book from the library called Perfect Preserves by Maggie Mayhew, it's even got reciepes for fruit butters and cheeses, well worth a look, if you can track it down.
Hope that helps ?
Karen

[Tullywood Farm]

Great idea - Fairy Jelly it is - thanks Karen

Julie

[Greenerlife]

My other half actually bought me a jam pan for Christmas!  Some people thought that was weird - but I think it is fantastic!     It has been put to good use over the last few weeks and for the first time in my life I am also using a thermometer for jam point instead of forgetting to put plates in the freezer and faff around!  It's a whole new world!  (Having said that - my old saucepan made jam just as good, but a jam pan/thermometer way is easier)

[clickowls]

Hi,
I am new to the site, looks good!
Jam pans. As a jam/chutney maker and an Aga user, I had an aluminium jam pan, which on the Aga got to a rolling boil, the large surface area enables a good high temperature to be reached and there to be sufficient room for the jam to boil. I then purchased a stainless steel jam pan - I could not make jam in this pan on the Aga.  A combination of the thick bottom pan to reduce the fruit sticking and the heat of the Aga was not sufficient to get to boiling point quick enough resulting in overcooked jam that would not set.
My options now are to use the electric element thing we have with the stainless stell pan as I can heat the jam to a rolling boil before overdoing it at too low a temperature.
Think the next option is one of those gas burners they sell in France specific for the job - they have everything over there for preserving allsorts.

[Unicorn]

Thanks for that - I have an alluminium pan that I will now use for my Jams.

I read somewhere that you havent to use it for chutneys as it makes them taste funny, so
I put it in storage - but will get it back out now.

Made marmalade yesterday - runny as heck so will have to do it all again - sticky sticky yuck yuck

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