[I’m up against a bunch of deadlines, and just don’t have any blogging mojo right now, so here’s an oldie but goodie from the archives. Back soon.]
Behold, my gorgeous Veritable Ancienne Bassine A Confiture en Cuivre, 10L. I got it on eBay France (which is a very dangerous site), although if you click the link above, they’re also available on Amazon. I first saw the Beautiful French Jam Pot in this piece in the San Francisco Chronicle about small jam-makers in the Bay Area. There was a charming photo of Rachel Saunders of the Blue Chair Fruit Company making jam, and behind her on the stove you can see one of these pots. I emailed her, asking about the pot, and wondering whether the fact that it’s unlined copper is a problem. She pinged me right back and said this: “Actually, these are THE classic pots for jam making. Once the fruit has been combined with sugar, it will not react with the copper — in fact, quite the opposite; it does not affect the flavor at all, unlike aluminum and various other metals, and it makes the cooking SO much easier. I can’t recommend it enough; the only thing to remember is, don’t put fruit by itself into a copper kettle, or it will react!”
So off I went to eBay France, which is, as I said, a very dangereuse place for someone like me, and I found this great pan, with a big long copper and brass spoon to match, and it was expensive, but not outrageously so — I clicked PayPal, and six weeks later, look what arrived at my door (along with a very sweet little ceramic candleholder that the seller threw in as a petit cadeau). I was beside myself with joy, and the first thing I did was go down to the cellar and clean out all the frozen plums that have been languishing down there since last fall. We’re so far behind the season this year that there isn’t any new fruit, but as you can see here, I had plenty to fill my gorgeous bassine. I pitted them, and weighed them as they went in, and it was about 20 pounds of fruit. Of course, I forgot that I’d need room for 15 pounds of sugar (I generally go on a ratio of one part fruit to 3/4 part sugar for jam), but with some melting and stirring, it all fit. Then I used my mini-chop to whiz up the zest from four lemons, and a big chunk of fresh ginger, which I stirred in as well.
I love love love this pot. Rachel was right — the temperature control is fabulous — there’s enough room with that wide top that it didn’t boil over, and there wasn’t any sticking or scorching. Through no fault of the pots, I did overcook it some — there was so much liquid that came off the plums that I kept thinking I needed to boil it down some more. My mistake — the jam is very thick, almost like a fruit leather, but it tastes great. The ginger and lemon zest add just the right zing — I’ve been eating it the past few mornings on leftover frozen pecan biscuits (that I made for my Easter party — I got a little carried away and had a couple of dozen frozen leftovers — but they’re great — you can just pop them frozen into the toaster oven and there you go). Anyhow, I’ve been taking a pecan biscuit, splitting it open, slathering it with yogurt cheese and then drizzling some of this jam over the top (a minute in the microwave makes it drizzle-able). Yum.
Here are the fruits of my labors. Ten pint jars and a dozen half-pints. Hostess and holiday gifts … and just yumminess on the shelf. Yay. Summer is here. There’s jam to be made and a gorgeous pot to make it in ….