Cooking fruit spreads in a copper pot offers several advantages. Simply put – the material (more precisely: the copper ions) interact with the sulphur compounds in the fruit and the cooked fruits retain their natural, brilliant colours. Strawberry red remains strawberry red, and apricots still glow in rich orange. The greying effect that otherwise occurs with some home-made jams is thus avoided. Further on, this interaction produces a better gelling impact so that you may use less sugar from the outset. And last but not least, due to the outstanding thermal conductivity of copper, you can regulate the heat input quickly and effectively: burning occurs hardly ever. There is no need to be afraid of a metallic aftertaste in the jam or jelly, as the sugar softens the fruit acids. This copper pot originates from Falk, a traditional Belgian manufacturer, who provides us with pots, pans and a roaster made of copper. For the reasons mentioned above, the jam pots are not lined with stainless steel on the inside (otherwise typical for the copper cookware by Falk). These jam pots feature an exceptional wall thickness of two millimetres and firmly riveted handles made of cast iron. Please take care: A soft sponge and some mild detergent are sufficient for cleaning inside and outside. If need be, you can remove stubborn stains on the inside with a few splashes of citric acid.

Our copper cookware is suitable for all types of stoves, with the exception of induction stoves.