In the 19th century, almost every well-to-do family had copper kitchenware. Housewives used copper pans, samovars, flagons, bowls, and stewpans. Copper kitchenware was light, wear-proof and safe from rust. The jam was usually cooked only in copper or brass basins, despite wooden utensils still being part of everyday life.

Preparing jam required the largest basin in order to make a lot of it at once, as well as store some of it for the winter. In the Pavlov family, jam cooking was the specialty of Varvara Ivanovna, the academician’s mother. She had several different basins made of brass and copper, which she used to make jam from apples, pears, cherries, plums, gooseberries, and raspberries.

Every summer, the hostess of the Pavlov house spent several days making apple jam, which was her children’s favorite. The jam turned out very tasty because, in the copper basin, fruits and berries did not burn and were cooked evenly. Varvara Ivanovna also made candied pears, which she called “figs”. The delicacies were served during family tea parties.

Yekaterina Avdeyeva’s book called “A Russian Experienced Housewife’s Complete Cookbook, or a Guide to Reducing Household Expenses” and written in 1875 features several recipes for making apple jam. Recipe No. 1055 reads,

In the same book, the author advises the readers on how to prepare jam for the winter. Recipe No. 1064 reads,