Photo: Kelley/Mountain Mama Cooks
Why is it that many expert canners and jelly-makers recommend using copper cookware to make their favorite jellies, jams and preserves? We’ve found some truly delicious and unexpected recipes for how to make jam from our favorite bloggers, but first we wanted to catch up with our favorite expert on copper cookware to learn some expert tips for perfectly replicating these recipes in our homes. We talked to Mac Kohler of Brooklyn Copper Cookware, the one and only company with the expertise to manufacture copper cookware in the United States.
Hannah Bertiger: So, Mac, can you tell our readers why so many canners prefer copper cookware?
Mac Kohler: One of the reasons we started Brooklyn Copper Cookware is that copper pans have centuries of tradition and solid performance characteristics unlike other cookware. Most people know that copper heats very quickly and evenly, which is an advantage no matter what one is cooking.
Heating quickly and cooling quickly are vitally important to controlling the cooking process for jams, jellies and preserves, or anything else you might like to can.
Hannah Bertiger: Texture and consistency are oh-so-important for jellies, jams, and preserves. What are the secrets that the experts know?
Mac Kohler: When preserving or making jelly, consistency and texture are controlled by time spent cooking at particular temperatures. Stopping the cooking process quickly is extremely important to get the desired outcome. Because a copper pan sheds heat as easily as it takes it on, thermal flows reverse as soon as it’s removed from the stove, and heat trapped in the preserve’s sugars escapes not only upward through convection, but radiantly through the sides of the pan. In other words, a copper pan stops cooking as soon as you remove it from the heat and thus ensures proper jelling.
Hannah Bertiger: Your copper cookware has a tin lining. Why is that?
Mac Kohler: Copper cookware is often lined with tin because it prevents acidic foods from taking an off flavor, or worse, corroding the pan. Normally, fruit is acidic enough to create this effect; adding sugar acts not only as a preservative and thickener, but as a buffer for the copper. This is why preserving pans are usually unlined. Cooking sweetened fruit in unlined copper has been perfectly safe for centuries, and pans made specifically for preserving cost significantly less without the tin lining.
Hannah Bertiger: Thanks, Mac! Now we’re ready to make jam at home like the pros…
Now that you have your expert insight on the best cookware to use, it is time to put them to work. Jam, jelly, preserves, whatever sweet stuff in a jar you want to spread on your crunchy toast, is a great way to use up your summer fruit. Here are some of our favorite recipes to make, and of course the list wouldn’t be complete without a marmalade!
Triple Berry Jam
Kelley from Mountain Mama Cooks has created a great jam for beginners to make. Filled with all the summer berries, this jam leaves no option for deciding which is your favorite. Take this jam for a spin.
Shihoko from Chopstick Chronicles shares Japanese inspired recipes from her kitchen in Australia. For a puckered bite, try her Kumquat marmalade to celebrate native Asian fruit.
Sharing beautiful recipes made from scratch to feed her teenage boys, Nicole from Crazed Mom has created this stunning watermelon jelly. Try this recipe out to celebrate one of summer’s best fruits!
Habanero Apricot Jam
For a more adventurous jam flavor, check out this habanero apricot jam from Taste of Home. With a zippy bite from the habanero complemented by sweet apricots, this jam is sure to make your tastebuds sing!
Cookbook Create’s Pinterest Board Jellies, Jams and Preserves