Description
Founded in 1971 by Jean Gervoson in Biars-sur-Cère, in the Lot, Bonne Maman is inspired by home recipes. The gingham lid and handwritten-style label recall jars from the family cupboard. The recipe combines sugar, cane brown sugar, concentrated lemon juice and fruit pectins, the latter acting as a gelling agent. Use it to fill a Swiss roll or accompany plain fromage blanc. The jar keeps at room temperature before opening, then in the fridge for three weeks once opened.
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