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When sterilising your glass jars, things can get quite hot. Boiled glass demands some extra care and attention and wrapping your hand in a tea towel or using oven gloves is just not going to cut it. This gives you a better overview of what is on offer and which kind of pan will best suit your own personal needs. In addition to the stainless steel pans, there is also an enamel one and a copper jam pan as well. The Kitchen Craft Stainless Steel Pan of writing, it far outsells the other brands. And no wonder, it has all the features you need in a good pan for jam making and is great value for money to boot. An essential piece of equipment for chutney or jam making, a good set of Digital Kitchen Scales will enable you to get the precise measurements for your chutney ingredients, which is key for both the taste and texture of your chutney. There are plenty of Digital Kitchen Scales to choose from! Measuring jug
Due to the traditional materials involved this pan is the heaviest of our pans at 4.4 kg. It is also the largest holding a full 10 litres of jams or preserves. Most chutneys have a variety of spices. Some, like star anise and cloves, are used to flavour the chutney before being removed. Others, however, will be ground down and added to the mixture. For this, a spice grinder or pestle and mortar will be needed. Kit yourself out for a lifetime of preserving. Invaluable in a jam-maker’s armoury and a solid investment for anyone who cooks in large quantities, our superb Stainless Steel Maslin Pan is ideal for making your own jam and preserves, and will give decades of reliable service.When it comes to hot chutney, you don't want to mess around. The best way to get your just ready homemade chutney into storage jars is to use a ladle and a jam funnel, making sure not to spill any chutney around the rim of the glass jar. Chutney is also a great addition to a sandwich or with a plate of cold meats. There's no better way to revive your leftover roast, believe me! Most jam pans are safe to use on all hob types but can also go in the oven and even the grill if you have space in there. So, they can be even more versatile than your regular saucepan. One other thing to remember – always allow chutney to mature. Two months if the optimal period of time – the flavours will be incredible! Best chutney recipes Maslin pans are shaped a bit like a teacup. They have curved sides, a large base and a very wide mouth. When making preserves, evaporation is very important.
Avoid use of metal utensils with this product to prevent damaging the surface. Do not let the pan boil dry. Do not fill above the top line on the measure gauge. Quince chutney – if you're looking for a chutney with a difference, this one is ideal. It has some great flavours and is easy enough for novice chutney makers What are these pans, what are they designed for and do they have a place in the modern kitchen? Let’s find out, shall we? An additional side handle helps with pouring your jam. Should be OK for either right or left-handed people. Note: Copper is affected by the acid in fruit. And can taste funny. To avoid this follow the instructions carefully and do not leave fruit in it overnight.
Ideally, these need to be shaped well to avoid splashes when pouring (use a funnel). Heat Distribution
Blueberry chutney – a subtly spiced chutney that makes the perfect pairing with a cheese board and a crisp white wine We know that buying a massive saucepan is a big deal, especially if you don’t have much storage space in your kitchen. Plus, if you’re just getting into jam making, that is valuable space for a pan you may only use once a year to take up. Preserving jam pans avoid this as they are the correct height to avoid most splatters. The thermometers are designed to go into the pan, so are the correct length, and also most clip into the sides so making reading the temperature easier. A small yet essential item when it comes to chutney and jam making equipment, a wooden spoon is the unsung hero of the kitchen. Wooden spoons don't transfer heat, which is crucial when it comes to the rapid boiling stage, nor do they scrape the bottom of the pan. This makes them the perfect utensil for stirring chutney. Spice grinder / pestle and mortar How easily can you lift it once it is full of hot jam or jelly mixture? You don’t want something too heavy as you need to be able to lift and manoeuvre your pan easily so you can pour your mixture into your jars with ease. Materials UsedThere is some dispute as to whether copper, aluminum or stainless steel Maslin pans are best. There is even a ceramic one for traditionalists. Don't forget the chopping board – a stable, non-slip chopping board is worth its weight in gold, as you'll be using it every day in the kitchen. Wooden spoon
If you’re really into cooking or baking, you may know what a lot of pots, pans and utensils are for. However, the occasional piece of cookware may come up and leave you a bit stumped. Like maslin pans, for example.
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So, now you know what equipment you need, it's time to get chutney making! Here's a list of some of Greedy Gourmet's favourite chutney recipes: Prepare the manual method of chopping vegetables? No worries. Still, if you want to get the best out of your chutney, you'll need to make sure your knife and chopping board are of a good quality. Not only is jam acidic but if you want to use it for other types of preserves that use vinegar this too will react. The metal handles may become hot during stove top use. Please use oven gloves when handling at all times. Never leave your pan unattended whilst on the heat.
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