Preserving Kettles
Jams and jellies (especially those with pectin) must boil rapidly and will bubble up considerably during cooking. To prevent boiling over, choose a heavy-bottomed, stainless-steel 12-cup (3 L) capacity Dutch oven or large saucepan that holds at least three times the quantity of jam being prepared.
Seen here: Paderno 5L Dutch Oven, $179
Where to buy: www.paderno.com
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