Thanks to everyone who made suggestions for copper preserving pans. I ended up with a Mafter Bourgeat jam pan, which was on sale (even better) http://www.culinarycookware.com/heavy-jam-pan-solid-copper-bourgeat.html. My follow up question is about care. How do I take care of this? I don't expect it to stay all sparkling and new looking, but I do want to do the right thing.
Christened it tonight with raspberry peach preserves, which I think will be heavenly!