Jam pot induction

A good jam pot is made of copper and not coated inside. This is because fruits cooked in the copper vessel jelly with less sugar and yet keep longer. Moreover, after heating, they retain their natural color, which is often strong. The so-called graying effect, which you may already know from some fruit spreads from your own production, is thus avoided. We do not want to bore you with chemical explanations, in other words, with the reaction of the precious metal to the sulfur compounds in the fruit, but we would like to point out that the outstanding thermal conductivity of copper additionally minimizes the risk of burning. From now on, owners of an induction stove will also benefit from this, because with the jam pot presented here, we are including a two-layer model with a copper inner layer and a ferro-magnetic outer layer of satin stainless steel in our range. It is based on our copper core pot series and is also manufactured by the traditional manufacturer Falk Culinair in Belgium.