With its recipe made from 50 g of fruit per 100 g, this jam gives a clear place to raspberry. Composition, ideas in the kitchen and storage: here is how to enjoy this classic.
A classic with roots in the Lot
Bonne Maman was born in 1971, on the initiative of Jean Gervoson, in Biars-sur-Cère, in the Lot. Its handwritten label and red-and-white gingham lid echo the codes of family jars: a presentation that goes with its home-style inspiration.
The product Bonne Maman – Extra raspberry jam – 370 g is part of this range of classic recipes. Made in France, this spreadable jam is aimed at raspberry lovers, at breakfast as well as for everyday desserts.
What the recipe contains
The preparation uses 50 g of fruit per 100 g of finished product. This marker describes the quantity of raspberries used to make the jam. The ingredients list combines these fruits with sugar, of cane brown sugar, concentrated lemon juice and fruit pectins.
The fruit pectins serve as a gelling agent: they help the jam set, giving a spreadable consistency rather than a pourable coulis. This 370 g jar corresponds to the extra classic recipe, distinct from the 310 g Seedless variant.
From toast to Swiss roll
Its first use remains the toast. On toast, let the surface cool slightly before spreading on the jam: you will keep a filling that is easier to spread. Start with a thin layer, then adjust the amount according to how much room you want to give the fruit and sugar.
To vary it, add a spoonful to plain plain fromage blanc, then stir lightly to keep the marbling. In a Swiss roll, spread an even layer over the cooled sponge, leaving a small free edge: the filling will overflow less when rolling.
Good storage habits
Before opening, the jar keeps at room temperature. Once opened, store it in the refrigerator and consume the jam within three weeks. Writing the opening date on the lid helps you keep track of this marker without having to remember it.
For serving, use a clean spoon and avoid putting a knife coated with butter or crumbs back into the jar. Close the lid after each use and put the jar back in the fridge after the meal.
In brief
- An extra jam made in France, in a 370 g jar.
- A recipe prepared with 50 g of fruit per 100 g of finished product.
- Fruit pectins used as a gelling agent.
- For spreading on toast, mixing into fromage blanc or spreading in a Swiss roll.
- After opening: three weeks in the fridge.
Bonne Maman – Extra raspberry jam – 370 g
This extra raspberry jam, made in France, comes in a 370 g jar. Its recipe is prepared with 50 g of fruit per 100 g of finished product.
7,90 €
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