Author Topic: What's special about a jam pan?  (Read 4135 times)

caroline7758

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What's special about a jam pan?
« on: August 07, 2017, 15:01:01 »
Is there really any difference between a jam pan and any other large pan? I made some raspberry jam in my large eramic pan today and it stuck quite badly. Just wondered if a "proper" jam pan would be any better?

Obelixx

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Re: What's special about a jam pan?
« Reply #1 on: August 07, 2017, 16:46:00 »
Preserving pans are generally wider than ordinary pans so allow evaporation more easily as you boil the fruit down and reduce the liquid content.   I have successfully used good stainless steel pans in the past but you do have to keep the heat low and stir constantly to prevent sticking and burning.   Yesterday I made 10 pots of Mirabelle jam and only just caught it before it "caramelised".
Obxx - Vendée France

Palustris

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Re: What's special about a jam pan?
« Reply #2 on: August 07, 2017, 17:37:00 »
What you need is a pan with a good thick bottom.
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peanuts

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Re: What's special about a jam pan?
« Reply #3 on: August 07, 2017, 18:00:58 »
I've used both, lots.  But I find that jam will more easily boil over with a straight-sided pan.

tricia

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Re: What's special about a jam pan?
« Reply #4 on: August 07, 2017, 18:04:28 »
I find that ceramic pans, in general, tend to stick and burn, have really gone off them. For jams and chutneys I use my very heavy Sillit 7 lt. pressure cooker as a regular saucepan. Have never seen the need for yet another specific pan which would take up valuable storage space!

Tricia  :wave:

caroline7758

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Re: What's special about a jam pan?
« Reply #5 on: August 07, 2017, 19:14:53 »
I've put a "wanted" ad on Freecycle- if I get one that way I'll be happy but otherwise I'll go back to my stainless steel pan next time.

Tee Gee

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Re: What's special about a jam pan?
« Reply #6 on: August 07, 2017, 19:27:22 »
Not my scene but something sticks in my mind that true jam pans have copper bases

johhnyco15

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Re: What's special about a jam pan?
« Reply #7 on: August 08, 2017, 07:30:56 »
wide heavy bottom pans stainless steel  in construction  the wider and higher sided the better it allows an even roiling boil  which help to lose water and so gets to set point quicker so less energy is required to get to product  hope this helps  p.s. my fav is rhubarb and blood orange jam yummy
johhnyc015  may the plot be with you

Jayb

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Re: What's special about a jam pan?
« Reply #8 on: August 08, 2017, 10:20:18 »
I love my Maslin pan, mainly because jam, jelly, marmalade and chutney etc doesn't catch, making washing a breeze every time! It also really cuts down on watching the pot and stirring time too. I think mine is from Kitchen Craft (got it on Amazon) and was about £30. It's been well worth the money and the space it takes up, wouldn't want to be without it now :)

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Jayb

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Re: What's special about a jam pan?
« Reply #9 on: August 08, 2017, 10:29:55 »
This is the one,  it's cheaper too than it was 7 years ago!

https://www.amazon.co.uk/Home-Stainless-Steel-Maslin-Handle/dp/B0000C0TFF

Though I guess the different makes will be equally good, but it gives you an idea of size etc. Good luck with finding your pan.
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Plot 18

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Re: What's special about a jam pan?
« Reply #10 on: August 08, 2017, 12:09:55 »
Just avoid aluminium pans, they make chutney taste disgusting  :icon_puke_r:

Digeroo

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Re: What's special about a jam pan?
« Reply #11 on: August 08, 2017, 13:03:48 »
Quote
something sticks in my mind that true jam pans have copper bases

My MIL certainly had one with a copper bottom.  She was a great jam maker.  But when she died it disappeared.

I have always used my pressure cooker pan.  My mother used this, it holds a wooden spoon across the top, which prevents it boiling over for about one second, just enough time to turn off the gas.  Never had a problem with it sticking.  She used aluminium for jam it was fine but did not make chutney.


Tee Gee

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Re: What's special about a jam pan?
« Reply #12 on: August 08, 2017, 16:31:58 »
Quote
My MIL certainly had one with a copper bottom.  She was a great jam maker.  But when she died it disappeared.

Ah! The memories.

I think the pan I described was referred to as "A copper" rather than saucepan, Pan or some such name!

Obelixx

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Re: What's special about a jam pan?
« Reply #13 on: August 08, 2017, 17:11:17 »
My old one was aluminium with a non-stick lining and not very good. Seems to have disappeared in the move anyway so I've just ordered a Maslin.  Thanks for that link.  I also have a very thick but shallower copper pan which I found in a car-boot type sale.  I'm planning to use it to make clotted cream, just as soon as I find a local organic farm selling fresh cream.  No such thing as clotted round here and every now and then I get a craving for scones with jam and proper cream.  Whipped or crème fraîche (which the French and Belgians call Epaisse) just don't hit the spot.
Obxx - Vendée France

Jayb

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Re: What's special about a jam pan?
« Reply #14 on: August 08, 2017, 17:34:24 »
Oh my, now you have me lusting after scone, jam and homemade CLOTTED CREAM!
Can I come to tea please  :wave:
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Obelixx

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Re: What's special about a jam pan?
« Reply #15 on: August 08, 2017, 18:41:19 »
You're very welcome but first I have to find a cream farm!  And maybe make a trial batch as I've never done it before.
Obxx - Vendée France

johhnyco15

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Re: What's special about a jam pan?
« Reply #16 on: August 08, 2017, 18:46:14 »
Oh my, now you have me lusting after scone, jam and homemade CLOTTED CREAM!
Can I come to tea please  :wave:
mee toooooo please
johhnyc015  may the plot be with you

Obelixx

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Re: What's special about a jam pan?
« Reply #17 on: August 08, 2017, 19:50:55 »
OK.  I've found a place 45 mins away.  Now to schedule a trip and do a trial run.   Not easy as we have student daughter staying all summer with plans and projects a-plenty.  I'll keep you posted.
Obxx - Vendée France

ancellsfarmer

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Re: What's special about a jam pan?
« Reply #18 on: August 08, 2017, 20:16:29 »
Not my scene but something sticks in my mind that true jam pans have copper bases
Spot on Tee Gee, its the conductivity of the metal that counts , together with its thickness.Copper is best, hence its use for electrical cables, aluminium is ok but will react with acidic fruit and pickles, and needs to be "ground base" (6mmthick bottom), not '10 gauge for gas'. Cleaning of either is problematic. Best is stainless ,with cast copper base, often clad with a disc of stainless  at the contact with heat. Makes for an expensive pan, even if you can find them. Enamel on sheet steel tends to be too thin, not flat enough for radiant rings, or ceramic hobs.Also prone to rusting if chipped.
The jam maslin pan(similar to a flat bottomed bucket )enables volume to be heated quickly and evenly but is rarely owned these days. See :
http://www.lakeland.co.uk/14510/Stainless-Steel-Maslin-Pan
Could this be a joint purchase amongst plotters? Timeshare for pots!!
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Plot 18

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Re: What's special about a jam pan?
« Reply #19 on: August 08, 2017, 21:46:07 »
Isn't the Lakeland one at £47.99 exactly the same as the one from Kitchencraft  (via Amazon) at £26.24?
They look the same and are the same size with encapsulated bases etc...

 

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