All our preparations are handmade in copper basins, in the heart of Provence.
Why use a copper cauldron?
The material:
Copper is an ideal material to prepare a jam because it absorbs very quickly the heat of the fire and distributes it uniformly. In fact, the cooking of the jam must not exceed 110°, the temperature at which the fructose caramelizes, and therefore makes lose their fruit aromas. The copper prevents hot spots and allows a homogeneous cooking temperature.
In addition, during cooking, the fruits release the pectin molecules naturally present in the cell wall. Once again, copper has an important advantage: it promotes the binding of these long molecules. Once bound together, the pectin molecules form a network, like a sort of three-dimensional net that invades the whole pot and ‘trap’ water and aromas.
The shape of the container:
The flared basin shape promotes evaporation. The sugar content in the jam is then higher faster, the cooking lasts less time and the taste of the fruit is less altered.
