EDIT: I'm still learning, and will adjust the practices that are unsafe in my jam-making. However, I am still seeking to learn what everyone uses for their jam pans before I settle on what to buy. :)

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I made fig jam for the first time last summer. I took a workshop with Camilla Wynne (she's amazing, FWIW), and all I have made thus far is fig jam, because my mother-in-law has three fig trees that are overachievers. About 15 gallons of figs are currently waiting in a chest freezer for me as I write this, and the fig trees are booming!

Here's the problem: I've been using a little Staub dutch oven (link is to an Instagram post about my jam-making) thus far. It's worked, but it's also been spitting little lava balls at me during the process. I have been looking at the Mauviel m'passion copper pans, or the Demeyere maslin pan... I can't seem to decide. My budget (thanks to my family, who LOVE my jam) is $300 for a proper pan. If I go a tiny bit over, that's OK, but I want to be responsible.

So I'm going to ask the people who make jam: what do you use? I need to get a pan ASAP, because she's going to run out of room in her freezer! I need to start batches again soon! :)

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