All our preparations are handmade in copper basins, in the heart of Provence.
Why use a copper pot?
Copper is an ideal material for making jam because it absorbs the heat of the fire very quickly and distributes it evenly. Indeed, the cooking of the jam should not exceed 110°, temperature at which the fructose caramelizes, and thus makes lose their flavours with the fruits. The copper avoids hot spots and allows a homogeneous cooking temperature.
In addition, during cooking, the fruit releases the pectin molecules naturally present in the cell walls. Here again, copper has a valuable asset: it helps to bind these long molecules. Once linked together, the pectin molecules form a network, like a sort of three-dimensional net, which invades the entire pot and “traps” the water and flavours.
The shape of the container :
The flared bowl shape promotes evaporation. The sugar level in the jam is then higher more quickly, the cooking time is shorter and the taste of the fruit is less altered.