Posted: 28/06/2013 at 11:14
I don't think they add anything extra to what a large pan on the stove will do. Another gadget to use once and then lie at the back of the kitchen cupboard.
I have a big copper jam pan I bought cheap in a supermarket in france.
My mum always uses an old aluminium maslin pan with a big handle on, a bit like a flattened out bucket.
Any large saucepan will do the job. You have to have it it big enough to allow the jam to rise up as it boils. A copper bottom helps spread the heat more and avoid burnt spots. I have seen quite a few maslin pans in the charity shops. People throw them out because so few bother to make their own jam anymore.