Sounds like not a good quality jelly pan...
A proper jelly kettle should be fairly heavy....I would take it back...it's meant for decoration....or put a bouquet of dried frlwers in it.
Linda C

I'd agree with Linda, sounds like "a cheap" pan.

I always thought "true" quality copper cooking vessels were "meaty".

But the only copper~ish pan I have is a small saucepan that is copper bottomed. LOL (which certainly doesn't count)
~I do lust a bit for the lovely copper pots and pans that Tyler Florence uses on his Tyler's Ultimate Show..they look beautiful hanging in the kitchen and on the stove top being used.

I saw the copper jam pot advertised in the TM Flyer and will link the flyer below.

You'd be better off just using a wide stainless steel pan to make your jam. If the copper pot is as thin as you stated, your jam will scorch easily.

Michelle

Here is a link that might be useful: Sept TM Flyer

It sure is pretty...I can see why you picked it up.

My thoughts too....I would fill it full of dried weeds now and pine branches later....very pretty but too thin for cooking.
Linda C

Copper is reactive. It isn't generally recommended any more for jam recipes because if it's a high-acid preserve, you'll end up with an off-taste.

Not to mention possible safety issues with unlined copper.

Make a rhubarb jam or conserve in a copper pan and watch it turn brown.

Ideally you want a heavy pan so you can use a high heat without risk of scorching and it should be fairly shallow but wide for speedy evaporation.

Here's an example. It has to be one of the most perfect pans ever.

Carol

Here is a link that might be useful: Maslin Pan

One of these days/years, I'm going to break down and buy a Maslin pan. Right now the pan I've been using for jams and butters is one shaped very similar and it is tri ply stainless, but only 6 1/2 qt. Heavy bottom and no problems with scorching. It's also perfect for braising roasts. Made by Calphalon. Clear lid too, so you can watch the liquid level.

Nancy

I bought a maslin pan as a present to myself during a rather stressful time, Feburary, in our remodeling. I LOVE IT!

Nancy, I made the peach butter in it and it really did thicken up quicker then I expected. However I did not attempt to pour from the pan, I'm not that confident.

Michelle

Got the pan home & was playing with it; it is solid copper yet I can push the sides in without much effort. I guess I should take it back. Sigh! It is so pretty & reasonably priced though.

I was looking at Mauviel & Falk but they are so expensive. I am going to ask a really silly question - if copper is too reactive to make jam in it, why are most jam pan unlined copper?

Thank you all for your advise.

I don't know that copper is too reactive for a jelly kettle....certainly, traditionally an apple butter kettle is copper....a jelly kettle brass ( a copper alloy) and beer is made in copper vessels....and I have a copper egg white bowl.
Keep the pan....use it for decoration.
Linda c

It's not too reactive to make jam in it. Copper pans make jam very well. Copper conducts heat beautifully, so you cook your jams fast and that means more of the fresh flavor is retained.

Still, Europeans recognize that copper does leach into the jam (or any acidic product). Some like the flavor. Just like some traditional pickle makers like scum on the fermented cukes. They think it gives the pickles "depth."

Thank you very much, but I prefer my pickles scum-free.

In his book, "On Food and Cooking: The Science and Lore of the Kitchen" Harold McGee says ""Copper. About 1/10 gram of this element is incorporated into the body, with the highest concentrations in the liver and the brain. [snip] Dietary deficiency of copper is rare, and excessive intake can cause damage to the liver, kidney, and brain. For this reason, and because copper readily reacts with many foods, the use of unlined copper utensils is not recommended."

Copper bowls are OK for whipping egg whites and generally copper is OK for candy-making or sugar work (as long as you're not adding lemon juice) because you're not working with acidic products.

Did you know that way back in 1753 Sweden outlawed the use of unlined copper cooking pots in its armed services? And Britain issued a warning about the health hazards of foods prepared in unlined copper pots in the early 1800's.

People are incredibly resistant to change when it comes to food practices. Food is culture. Food is family and identity. To say something is unsafe is like criticizing Grandma, and it gets people's backs up. To say people still cook in a particular way doesn't mean it's sane or scientifically valid. It only means they're doing what they've always done.

Carol

Thank you all. This is the best place to learn about cooking. =)

Carol, I agree about copper jams for some acidic jams, they will turn dark and sometimes taste metallic to me. It's not unsafe, just an aesthetic thing I understand.

I'd love a Maslin pan but I don't think I really need another jam pot. I have the 8 1/2 quart Calphalon hard anodized, it's wide and short and the best darned thing I've ever used to make jam. It's a lot faster than I'm used to and I've gotten a couple of batches of taffy if I don't pay attention, but it's wonderful.

Annie

Annie, is that the pot we all bought a few years back? The one Mike or someone shared from Amazon?
I have drug it out to try it for jams..gosh I'd think it would take not time at all with as "wide" as it is. I use either my stock pot or my 3 qt saucepan.
I'll have to try my Calphalon for apple butter in a few weeks.

I would think the Calphalon would work great. I have a couple of Calphalon pans for other things and I really like them.

I was surprised to discover that several hundred years ago when unlined copper was in common use for jam-making, it wasn't the preferred pan. The preferred pan was a porcelain cast-iron (which sounds a lot like Staub or Le Creuset to me). You'd think it would be too slow but apparently if you had the money that was what you got.

Carol

Annie, is this what you mean?

And I'm curious as to the comparison in weight with the Maslin? Right now I use my LeCreuset and am happy with that except when I verge on taffy too! Maureen

Hmmn. I could get mine out and weigh them, but just basing on memory, the Calphalon is lighter. Not a whole lot, though. The Calphalon is a substantial pan.

The Maslin pan is actually pretty versatile. All-metal with a sandwiched stainless and aluminum bottom. I've used mine in the oven, not often just because I normally go for the cast-iron, but it does work well for soups, stews, rangetop or oven, and I've really liked it for applesauce, tomato sauce, apple butter, mincemeat, etc.

I really like the handle for potlucks. It transports so easily. Also the handle is designed to lie flat without touching the edge of the pan, so it doesn't get hot. I can grab it without a potholder and not get scorched. (Not that I've ever grabbed a hot handle!)

It's quick-cooking but not much risk of scorching. A very user-friendly pan. But then I think Calphalon is too. That 8 1/2 quart I've used in the oven for roasted veggies. It's terrific.

The last time I used the Maslin pan wasn't jam at all. I cooked down apple cider for boiled cider. That took forever. Not the pan's fault. It's just a lo-o-o-ng process.

Carol

Maureen, that's the pan I have..Never thought to use it for jamming though. LOL

Oh Lou! So sorry to hear about your wife. I will keep her in my prayers.

Michelle

Sign, more canning porn!! Must keep reminding myself that we are not spending any money now, we are not spending any money now, we are not spending any money now.

At least they are out of stock right now.

-Robin

LOL I have a mental block about Calphalon since I dated someone who had a FULL set, back in the early 90s. I was falling in love with him, but I really lusted over the pans. Husband du jour came only with a vintage pancake turner and small sharp fork.

Fortunately, I neither need a pan, nor have the space till something else departs. Sigh...it is fun longing tho and making mental wish lists.

errrrrrrrrrrrr...stop the presses...
Where is a post about Lou's wife?

Did something new happen?