Wide, 6- to 8-quart preserving pan

This is the pan you put your jams, jellies, and other preserves in to cook them. It should be wide so that the liquid has the maximum surface area for quick evaporation as it boils. If you must use a deeper, narrower pot, it will take longer for the preserves to thicken, and the fruit may overcook a bit and break down more than is ideal. It will still taste delicious, though, and I’ve made plenty of very good preserves in a deep pot, so if you don’t have the perfect pan, don’t let that stop you.