zxcvbob wrote:

> I like to make jam (etc.) in a big nonstick T-Fal skillet I bought for
> $10 a few years ago -- it looks sort of like a wok with a flat bottom.

You know I have one of those. I'll give it a try. I use my littler stockpot
for cooking up the preservers. I find the jar lifter is absolutely essential.
I like a soup ladle also to pour stuff into the jars.
Another note Dieter: get all your materials ready, peeled fruit, measured
sugar, pectin bag, jars in hot water (the simmering hot water bath is good) and
lids simmering *first.* When you cooking jam you need all your attention
there. You'd be surprised how fast the operation goes.
Edrena