Cooking jam in a copper cauldron : tradition or necessity ?

The copper basin for cooking jam is very much part of the French imagination. In fact, every fruit season, copper basins, ladles and utensils are found on the shelves of our local shops!

Do you know why copper basins and jam are so closely associated? Does the copper pan really bring a qualitative and gustative interest in the cooking of jams?

All the answers to your questions and the secrets of your expert in high quality jams in this new article!

Jam in copper basins: a heritage of French gastronomic tradition

Who doesn’t know the images of beautiful pots and pans in chefs’ kitchens? Bright, red and orange, shiny… Copper is used in many forms in the kitchen: pots, pans, pans, ladles, spoons, etc.

Do you know why?

First of all, you have to be aware that copper is one of the first metals used by human beings. Copper jewellery has even been found and dated back to 5000 BC!

Copper is said to have many beneficial properties:

Heat distribution

Fights fungus and decay

Easy and natural cleaning with white vinegar

According to this excellent reputation, it is the ideal material for cooking!

 It is also said that copper oxidises easily and becomes “verdigris”, which would be toxic.

So cooking jam in a copper basin: tradition or real interest?

Cooking jam in a copper vat: what’s the point?

Who better than your expert jam maker, recognised as an Entreprise du Patrimoine Vivant (Living Heritage Company) and Collège Culinaire de France, to tell you about jams made in copper vats?

Did you know that we have been using copper basins since 1952?
In our workshop, we have always had copper basins. Whatever the extra cost of this material, we have never given in to the siren calls of stainless steel or other modern materials!

Discover the history of one of the oldest French jam makers.

If at Andrésy Confitures, nothing will make us abandon the cooking of jam in a copper vat, it is because the tradition has real and beneficial scientific foundations! 

Here is why the copper pan is the ideal and essential utensil for cooking jam: 

copper has one of the best thermal conductivities: this means that the copper basin rises quickly in heat and ensures a homogeneous cooking, without burning, thanks to its excellent redistribution of the temperature to the food. The fruit is respected!

Copper has natural antibacterial qualities: very useful to fight against natural moulds

In addition to the natural and proven qualities of copper, we have used our experience of more than 70 years of jam cooking to further improve jam in copper basins!

At Andrésy Confitures we have developed a gentle method of cooking, using steam.

We have also invented our own way of mixing the ingredients!

We source the best fruits from the best soils, so we use copper basins in the best way to respect our ingredients!

Discover how we combine tradition and modernity.

To benefit from all these manufacturing secrets and our expertise in cooking jam in copper basins, contact us!

What about the “verdigris” problem?

The sugar and acidity of the fruit naturally protect the copper, so there is no “verdigris” between the copper and the jam!

Order your jam in a copper pot with ease this summer! 

Interested in jam in a copper pan?

We hope that you have become an absolute advocate of the copper pan for cooking jam!

To order our delicious home-made jams easily this summer, use our online ordering service.

All our jam recipes in a copper pan can be ordered directly: you can choose from our 2 brands: Andrésy Origines or Les Confitures à l’Ancienne

An instant order: no validation by return mail, no delay due to summer holidays

An order without intermediaries: you place the order directly, with no possible errors

For detailed instructions on our online ordering service click here

Would you prefer to receive direct advice from one of our experts?

We answer you by phone or email: always at your service!

To contact an expert in your market Click here 

To call us: +33 (0)1 39 75 14 55