Why Copper Pans Are Best for Jam Making

Copper has long been the traditional material used for making jam in French kitchens, because it behaves in a way that suits fruit perfectly.

Copper conducts heat exceptionally well, spreading warmth quickly and evenly across the pan. This allows the fruit to cook rapidly without scorching. 

Copper pans are designed to be wide and shallow. This generous surface allows steam to escape quickly, concentrating the fruit without long cooking times. The result is a jam that feels lighter, clearer and closer to the fruit itself. Another added bonus - it doesn't rise up and overflow which means no mess. Cleaning is a joy too - just a few minutes to soak and it's done. The pan I use is the De Buyer 9L, 38cm diameter one. It is surprisingly light and hangs beautifully with my other pans on a copper rail.

At Jamatelier we follow the Slow Jam method, used by French jam makers. The fruit is first left to rest overnight with sugar and lemon juice. During this time the sugar gently draws out the fruit’s juices, deepening colour and flavour.

By morning the fruit sits in its own glorious, fragrant syrup, ready for the pan.

When transferred to copper, the transformation happens quickly. The fruit cooks evenly, the syrup clears, and the jam reaches its setting point while keeping its brightness.

The finished jar tastes unmistakably of the fruit. People often remark just how fresh our jam tastes.

Jam making has always been a seasonal act — a way of preserving a fleeting moment when fruit is at its best. Copper simply helps us do that more faithfully.

If you'd like to try the Slow Jam Method

If you are curious to try this approach at home, a few simple tools make all the difference.

At Jamatelier we recommend:

• A wide copper jam pan for even cooking (I recommend the Baumalu Copper Jam Pan, 3L (26cm diameter) for smaller batches.

• A long wooden spoon or ladle for gentle stirring

For other tools, visit The Slow Jam Toolkit - a carefully curated list to save you time. 

You can also find the full method, seasonal recipes and step-by-step guidance in my book, Slow Jam, which shares the traditional French approach to preserving fruit throughout the year.

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