How to Make Your Own Jam at Home | Eater
"A Seattle-based jam company founded in 2009 whose owner, Alessandra Gordon, advises using copper and stainless-steel pots (favoring rounded shapes for even heating) to prevent burning, recommends a long-handled ladle to keep hands away from heat, and notes that an All-Clad stainless-steel saucier was used historically to cook the company’s organic jams; she also favors precise filling tools like a confectionary piston for clean seals." - Katie Abbondanza
