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Hi Marjorie,
Thanks for this great post.
I was looking at the copper pan you were using to make the strawberry confiture.
I recently purchased a similar pan at an antique shop in Lambertville, Pennsylvania. The pan looks to be about 100 years old and the owner of the shop said it was indeed from France. The difference between what I bought and other confiture pans however is that mine, although coppered outside, is only tin inside.

Is it still okay to make confiture if there is no copper inside?
Will the tin affect the taste of the finished product?
Any help or suggestions will be greatly appreciated before I start using this pan to make confiture.
Thank You,
Cheryl

Hello Cheryl,

Thank you for your comment. Personally, I have never seen a confiture pan with tin on the inside. I have several of these and all of mine are copper inside and out. The concern I see is that the confiture is cooked at such a high heat, it could be too hot for the tin. For example, even in copper pans with a tin lining, it is necessary to watch the heat carefully because if you are cooking on too high of a heat, the tin can actually start melting. Hope this helps and doesn't discourage you from trying the confiture recipe. Keep me posted on your progress.

Marjorie

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