Sealed, numbered and signed by the hand that made it.
THE SUPPER COLLECTION
Whatever the season insists upon, set in copper in batches of ninety jars.
$36
Preserving fruit in sugar arrived in Europe with Arab traders who brought sugar cane west through Persia and Egypt. Medieval apothecaries sold fruit conserves as medicine long before they were food; the word 'marmalade' comes from the Portuguese marmelada, a solid quince paste sold as a digestive.
Copper is the traditional pan because it conducts evenly and because copper ions strengthen pectin's gel — a piece of practical chemistry the confituriers of seventeenth-century France understood empirically centuries before anyone could explain it.
Christine Ferber, the 'fairy godmother of jam' of Niedermorschwihr in Alsace, is the acknowledged master of the small copper-pan set, and her jars are on the cheese trolleys of three-star dining rooms across Europe. June Taylor in Berkeley brought the same philosophy to American fruit.
Shallow and fast. A deep pot needs long cooking to evaporate, and long cooking is what turns bright fruit into brown sweetness.
We test the set on a chilled plate with a fingertip, the way it has always been done. A thermometer tells you the temperature, not whether the pectin has taken.
Copper-pan set
1 day, start to seal
On bread and butter, or against a hard cheese at the end of the meal.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
Whatever the current batch stamp records
2025
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
