Don’t worry if you don’t have a preserving pan, you can also use a large saucepan as an alternative. It is important that the pan is large as your jam will rise and increase in volume whilst boiling. Ensure that your pan is only one third full of sugar and fruit so there is enough room for your jam to increase during the rolling boil. We do not recommend using an iron pan because the acid in the fruit will react on the discolouring of the jam and giving it a metallic taste. An enamel pan is safe as long as it is not chipped. The pan should be fairly thick or the jam will burn easily. You will also need a long a handled wooden spoon for stirring and a ladle or cup for potting the jam.