I use a stainless steel stock pot and it works fine. I like it because it is very large size and you don't have to do multiple batches. I think that an enamel cast iron sounds workable as well.

I used my anodized (or whatever it is called) nonstick pans. Works fine.

Enameled cast iron sounds good. If you want something easier than canning your jam, you can put it in small tupperwares and keep them in the freezer--google more info on this if you're interested. Enjoy!

The kind of pot you grow in the backyard?

I use my creuset-- works fine.

hi,

want to make some berry jam this weekend. is the enameled cast iron appropriate pot? other recommendations?

thank you.