are affected by acids, so they cannot be used for pickles and chutneys, which are made with vinegar. The pan should have a heavy base to prevent the contents from burning, a wide top for effective evaporation, and it should be deep enough to stop the fruit boiling over. Bowls and basins- You will need containers to hold the prepared fruit. Earthenware, enamel or plastic are all suitable. Sieves and strainers- Nylon sieves are preferable to metal. Measuring jug- Ideally, this is made of heatproof glass, but enamel and stainless steel jugs are also useful. Plastic jugs should be used only for cool and non-acid liquids. Look for a jug with fine gradations to allow for accurate measuring. Measuring cups and spoons- Cutlery spoons and cups vary, so a set of specially designed measuring cups and spoons is useful for accuracy. Spoons- You will need a long-handled wooden spoon for stirring the cooking jam, and a slotted stainless steel spoon for removing scum from the surface. Knives and peelers- Stainless steel blades will not discolour the flesh of the fruit. If you are working with large quantities of fruit, there are special tools available for coring apples and pears, removing the stones from cherries and pulping fruit for pures. These can save a lot of time. Scales- After a preserving pan, accurate scales are the next most important tool in the jam-maker's kit of equipment. Some preserving recipes specify tiny amounts -- of spices, for example. You can buy scales