The preserving casserole is ideal for making jams in summer and autumn. Thanks to its extra-strong bottom and the good heat conductivity of enamel, fruit flavors and sugar are optimally combined. Outside the canning season, the casserole can be used versatilely, for example for large quantities of sauce, soup, or boiled beef. The sturdy construction protects against damage and allows for even heat distribution. After cooking, the jam should sit in the saucepan for an hour to allow the flavors to unfold. A gelling test ensures that the jam has the right consistency.