{"id":205,"date":"2026-10-02T19:42:31","date_gmt":"2026-10-02T17:42:31","guid":{"rendered":"https:\/\/snapcrea.dev.pikali.fr\/?p=205"},"modified":"2026-10-02T19:42:31","modified_gmt":"2026-10-02T17:42:31","slug":"confiture-framboises-bonne-maman-370g","status":"publish","type":"post","link":"https:\/\/snapcrea.dev.pikali.fr\/en\/confiture-framboises-bonne-maman-370g\/","title":{"rendered":"Bonne Maman raspberry jam: from the jar to the toast"},"content":{"rendered":"

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.<\/strong><\/p>\n

A classic with roots in the Lot<\/h2>\n

Bonne Maman was born in 1971<\/strong>, on the initiative of Jean Gervoson, in Biars-sur-C\u00e8re, in the Lot<\/strong>. Its handwritten label and red-and-white gingham lid echo the codes of family jars: a presentation that goes with its home-style inspiration.<\/p>\n

The product Bonne Maman \u2013 Extra raspberry jam \u2013 370 g is part of this range of classic recipes. Made in France<\/strong>, this spreadable jam is aimed at raspberry lovers, at breakfast as well as for everyday desserts.<\/p>\n

What the recipe contains<\/h2>\n

The preparation uses 50 g of fruit per 100 g of finished product<\/strong>. This marker describes the quantity of raspberries used to make the jam. The ingredients list combines these fruits with sugar, of cane brown sugar<\/strong>, concentrated lemon juice and fruit pectins.<\/p>\n

The fruit pectins<\/strong> 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.<\/p>\n

From toast to Swiss roll<\/h2>\n

Its first use remains the toast<\/strong>. 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.<\/p>\n

To vary it, add a spoonful to plain plain fromage blanc<\/strong>, then stir lightly to keep the marbling. In a Swiss roll<\/strong>, spread an even layer over the cooled sponge, leaving a small free edge: the filling will overflow less when rolling.<\/p>\n

Good storage habits<\/h2>\n

Before opening, the jar keeps at room temperature<\/strong>. Once opened, store it in the refrigerator<\/strong> and consume the jam within three weeks<\/strong>. Writing the opening date on the lid helps you keep track of this marker without having to remember it.<\/p>\n

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.<\/p>\n

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In brief<\/strong><\/p>\n