{"id":68,"date":"2026-10-02T15:47:18","date_gmt":"2026-10-02T13:47:18","guid":{"rendered":"https:\/\/snapcrea.dev.pikali.fr\/?p=68"},"modified":"2026-10-02T15:47:18","modified_gmt":"2026-10-02T13:47:18","slug":"confiture-framboise-bonne-maman","status":"publish","type":"post","link":"https:\/\/snapcrea.dev.pikali.fr\/en\/confiture-framboise-bonne-maman\/","title":{"rendered":"Bonne Maman raspberry jam: from jar to cake"},"content":{"rendered":"

A jam is chosen as much for its recipe as for the moments it accompanies. With its 50 g of fruit for 100 g, this Bonne Maman reference is enjoyed on toast as well as between layers of cake.<\/strong><\/p>\n

A classic with French roots<\/h2>\n

Bonne Maman \u2013 Classics \u2013 Raspberry Conserve \u2013 370 g is a extra raspberry jam<\/strong>, made in France<\/strong>. Its English name refers to the raspberry reference in the Classics range, presented in a 370 g jar.<\/p>\n

Bonne Maman has its roots in Biars-sur-C\u00e8re<\/strong>, in the south-west of France, within a family story. The gingham lid and the handwritten-style label echo the codes of homemade jams: a visual choice that here accompanies a recipe intended for breakfast, afternoon tea and baking.<\/p>\n

Understand the recipe<\/h2>\n

The preparation uses 50 g of fruit per 100 g of finished product<\/strong>. This guide expresses the amount of raspberries used to make the jam, not its total sugar content. In the ingredients list, raspberries come first, followed by sugar, cane sugar, concentrated lemon juice and fruit pectin.<\/p>\n

The fruit pectin<\/strong> acts as a gelling agent: in jam making, it helps the preparation set and gives it body. The lemon juice adds acidity to the recipe. This reference is made without artificial colours or flavours<\/strong>.<\/p>\n

From toast to baking<\/h2>\n

This jam is for raspberry lovers who want to use the same jar for morning toast<\/strong> and sweet preparations. On bread or brioche, spread it in a thin layer, then adjust the amount depending on how much fruit you want in each bite.<\/p>\n

As cake filling<\/strong>, a use suggested by the brand, spread it over a cooled biscuit. For a layered cake, work in a even layer<\/strong> and leave a small margin around the edge: the filling will spread slightly under the weight of the top biscuit. The same technique suits a Swiss roll before rolling it up.<\/p>\n

Good storage habits<\/h2>\n

Before opening, the jar keeps at room temperature<\/strong>. Once opened, it should be kept in the refrigerator<\/strong>. Get into the habit of taking the jam out with a clean spoon and closing the lid after each use, rather than leaving the jar open while preparing breakfast.<\/p>\n

The minimum durability date<\/strong> is read on the side of the lid. This reference concerns the product before opening; it does not replace the instruction to refrigerate the opened jar. To garnish a cake, take the required amount into a bowl and put the jar back in the fridge.<\/p>\n

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