I'm thinking of buying a big copper jam pot from Lara Copperin Tasmania. Should I ask that they tin the inside? I know that sugar is protective against acid reactions in making jam, but was wondering about chutneys and other pickle type things that have quite a bit less sugar in them. Any advice/experience? Also, does the conical flaring shape reduce boilovers? Any other experiences? T
Post by 12540dumont on Apr 20, 2014 19:37:46 GMT -5
Templeton, I have one of these large jam pots. You should not use a tinned pot for making jam. Tin melts at 232 degrees F. Jelly is ready at 220 degrees. Softball of candy is 234 degrees. I'll tell you right now, that a pot like this can jump from 220 to 230 really really really fast. The conical shape does work well for boil overs. That said, you should not make anything but sugary jam in an unlined copper pot. Most European countries have a ban on making anything but candy or jam in unlined copper. I once melted brown sugar in a tin lined copper pot and the the tinning service just about laughed their heads off at me. If you make jam by the dozen jars, a copper pot like this is really useful.
Tell you what, if you really are set on the copper pot, I'll send you mine. I've switched to a stainless steel with copper bottom. I don't like it as much as the plain copper for jams and jellies, however it's more versatile. Having a small house, I gotta make that space count. Also note, that every time you make jam in an unlined copper pot you have to very carefully clean it out with vinegar/salt/flour, sort of like cleaning a copper still
If you're going to tin it, the copper has to be 1.5 mm thick. Tinning needs to be redone every few years and it's gotten pretty pricey here. If you get one tinned....never ever leave the kitchen while it's making jam....otherwise you may end up like me...wall on fire and a heck of a lot of explaining to do to the spouse....
Thanks Holly, I was hoping you would share your experience. Hadn't thought through the melting temps. I'll pm you after I've had a bit of a think. Our kitchen is a bit cramped too, and I was hoping tinning might offer a bit more versatility - but no. T