Jam
Our Jam collection brings together the fruit preserves of the French breakfast table and the cheese board: Bonne Maman in more than twenty flavours (including the Intense range), Nos Régions ont du Talent regional jams, Mamie Douceur, Lucien Georgelin and Rigoni di Asiago, alongside sugar-free options from Pure Via and Gerble, light jams from Andros and Jardin Bio, and organic fruit spreads from Vitabio. 65 products, delivered across the UK.
Bonne Maman: France's Favourite Jam
Bonne Maman was created in 1971 by Jean Gervoson. Faced with a surplus of Lot plums, he and his brother-in-law Pierre Chapoulart, of the Andros company (founded in 1959 at Biars-sur-Cère, in the Lot), decided to make jam, and named it after Gervoson's grandmother. The first label was hand-calligraphed with a fountain pen, and a red and white checked square was glued to the lid — the distinctive gingham cap that still appears on every jar. Bonne Maman was launched at exactly the moment when home jam-making was disappearing from French kitchens.
The range here spans more than twenty flavours: strawberry, raspberry, apricot, blueberry, peach, morello cherry, mirabelle, fig, rhubarb, strawberry and wild strawberry, four fruits, strawberry-raspberry, apricot-peach, blueberry-blackcurrant, nectarine-apricot, black cherry, bitter orange, fig violet, red fruits, lait confiture (milk jam) and others. The Bonne Maman Intense range (335g jars) uses a recipe with more fruit and less sugar, according to the brand, and covers strawberry, raspberry, apricot, mirabelle, rhubarb, blueberry, cherry, red fruit, and raspberry-strawberry.
Nos Régions ont du Talent: Regional Jams
Nine regional jams from named French growing areas: Roussillon apricot, Île-de-France blackcurrant, Clementine and orange, Provence figs, Lorraine mirabelle, Lot-et-Garonne plum (prune d'Agen), Massif Central raspberry, Rhône vine peaches, Nos Régions rhubarb and Rhône Williams pear. Each 315g jar uses fruit associated with its named region.
Mamie Douceur
Six Mamie Douceur preserves in 370g jars: chestnut jam, fig jam, redcurrant jelly, quince jelly, rhubarb jam and orange marmalade. These cover some of the less common flavours: chestnut spread (confiture de châtaignes) is a speciality of the Ardèche and Périgord, often served with fromage blanc; quince jelly is a traditional accompaniment to aged cheeses.
Lucien Georgelin
Five jams from the Breton confiture maker Lucien Georgelin: four-citrus, rhubarb, wild blackberry, organic red fig and organic orange, lemon and grapefruit in 320g jars.
Artisan and Organic Jams
Rigoni di Asiago Organic Apricot Jam 250g and Wild Blueberry 250g from the Italian family producer known for its Fiordifrutta organic spreads. Vitabio Strawberry and Wild Blueberry fruit spreads 290g, organic. Jardin Bio Light Raspberry Jam 320g, organic and reduced sugar. Three Douceur du Verger products and Origine du Goût 3-citrus spice marmalade.
Reduced and No Added Sugar
Pure Via strawberry, apricot and blueberry jams 300g, sweetened with stevia; Gerble strawberry jam without added sugar 320g; Andros strawberry light jam 350g.
French Jam Vocabulary
- Confiture extra: by French regulation, at least 45g of fruit per 100g of finished product for extra quality.
- Confiture: at least 35g of fruit per 100g.
- Gelée: jelly, made from fruit juice rather than whole fruit; smooth and transparent.
- Marmelade: in France, specifically a citrus preserve containing peel.
- Preparation/préparation: a spread with at least 30g of fruit per 100g; used by some brands for their jams.
How to Use Jam
The classic French use is on a tartine — a slice of baguette or pain de mie with butter, or a biscotte — at breakfast. Good jam also pairs with cheese: try redcurrant or quince jelly with a mature comté or Manchego, or fig jam with a blue cheese. Use jam to fill a génoise, sandwich together a Victoria sponge or swirl through a plain yoghurt. Intense and high-fruit jams work well in vinaigrettes or glazes for duck or pork.
Jam in French Cooking
Beyond the breakfast table, jam plays a quiet but regular role in French home cooking. A spoonful of raspberry or blackcurrant jam stirred into a red wine sauce adds depth and a little sweetness to duck or game. Apricot jam, warmed and sieved, is the classic nappage used to glaze fruit tarts before serving, giving them a professional finish and stopping the fruit from drying out. Fig or plum jam spread on a crêpe, folded into quarters and served warm, makes a fast dessert. In Alsace and Lorraine, mirabelle and quince jam appear alongside cheeses at the end of a meal. Chestnut jam (confiture de châtaignes), from Ardèche, is traditionally served with fromage blanc or stirred into a mont-blanc. These secondary uses mean a well-stocked larder jar pays for itself several times over.
How to Choose
- Classic French breakfast: Bonne Maman strawberry or apricot.
- More fruit, less sugar: Bonne Maman Intense.
- A regional gift: Nos Régions Lorraine mirabelle or prune d'Agen.
- With cheese: Mamie Douceur quince jelly or fig jam.
- Organic and artisan: Rigoni di Asiago or Vitabio.
- Reduced or no added sugar: Pure Via, Gerble or Andros Light.
Good to Know
Jams contain sugar; check the ingredients for the fruit percentage and sugar content. Once opened, keep in the fridge and use within the time on the label, usually three to four weeks. Products sweetened with stevia or without added sugar have a different flavour from conventional jam; taste before serving to guests. Most jams contain only fruit and sugar and are free from the main allergens, but marmalades with peel and artisan recipes may contain traces; check each product page. For more, see Honey and Spreadables.
Jam FAQs
When was Bonne Maman created?
In 1971, by Jean Gervoson of the Andros company, at Biars-sur-Cère in the Lot.
What makes Bonne Maman Intense different?
According to the brand, it uses more fruit and less sugar per jar than the classic recipe.
What is a confiture extra?
Under French regulation, a jam labelled extra must contain at least 45g of fruit per 100g of finished product.
Which jam goes with cheese?
Quince jelly or fig jam with hard and blue cheeses; redcurrant jelly with mature comté or sheep's cheese.
Are pure-stevia jams sugar-free?
They contain no added sugar; the sweetness comes from stevia. Check the label for the full ingredients and total sugars.
Jam
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More About Jam
Our Jam collection brings together the fruit preserves of the French breakfast table and the cheese board: Bonne Maman in more than twenty flavours (including the Intense range), Nos Régions ont du Talent regional jams, Mamie Douceur, Lucien Georgelin and Rigoni di Asiago, alongside sugar-free options from Pure Via and Gerble, light jams from Andros and Jardin Bio, and organic fruit spreads from Vitabio. 65 products, delivered across the UK.
Bonne Maman: France's Favourite Jam
Bonne Maman was created in 1971 by Jean Gervoson. Faced with a surplus of Lot plums, he and his brother-in-law Pierre Chapoulart, of the Andros company (founded in 1959 at Biars-sur-Cère, in the Lot), decided to make jam, and named it after Gervoson's grandmother. The first label was hand-calligraphed with a fountain pen, and a red and white checked square was glued to the lid — the distinctive gingham cap that still appears on every jar. Bonne Maman was launched at exactly the moment when home jam-making was disappearing from French kitchens.
The range here spans more than twenty flavours: strawberry, raspberry, apricot, blueberry, peach, morello cherry, mirabelle, fig, rhubarb, strawberry and wild strawberry, four fruits, strawberry-raspberry, apricot-peach, blueberry-blackcurrant, nectarine-apricot, black cherry, bitter orange, fig violet, red fruits, lait confiture (milk jam) and others. The Bonne Maman Intense range (335g jars) uses a recipe with more fruit and less sugar, according to the brand, and covers strawberry, raspberry, apricot, mirabelle, rhubarb, blueberry, cherry, red fruit, and raspberry-strawberry.
Nos Régions ont du Talent: Regional Jams
Nine regional jams from named French growing areas: Roussillon apricot, Île-de-France blackcurrant, Clementine and orange, Provence figs, Lorraine mirabelle, Lot-et-Garonne plum (prune d'Agen), Massif Central raspberry, Rhône vine peaches, Nos Régions rhubarb and Rhône Williams pear. Each 315g jar uses fruit associated with its named region.
Mamie Douceur
Six Mamie Douceur preserves in 370g jars: chestnut jam, fig jam, redcurrant jelly, quince jelly, rhubarb jam and orange marmalade. These cover some of the less common flavours: chestnut spread (confiture de châtaignes) is a speciality of the Ardèche and Périgord, often served with fromage blanc; quince jelly is a traditional accompaniment to aged cheeses.
Lucien Georgelin
Five jams from the Breton confiture maker Lucien Georgelin: four-citrus, rhubarb, wild blackberry, organic red fig and organic orange, lemon and grapefruit in 320g jars.
Artisan and Organic Jams
Rigoni di Asiago Organic Apricot Jam 250g and Wild Blueberry 250g from the Italian family producer known for its Fiordifrutta organic spreads. Vitabio Strawberry and Wild Blueberry fruit spreads 290g, organic. Jardin Bio Light Raspberry Jam 320g, organic and reduced sugar. Three Douceur du Verger products and Origine du Goût 3-citrus spice marmalade.
Reduced and No Added Sugar
Pure Via strawberry, apricot and blueberry jams 300g, sweetened with stevia; Gerble strawberry jam without added sugar 320g; Andros strawberry light jam 350g.
French Jam Vocabulary
- Confiture extra: by French regulation, at least 45g of fruit per 100g of finished product for extra quality.
- Confiture: at least 35g of fruit per 100g.
- Gelée: jelly, made from fruit juice rather than whole fruit; smooth and transparent.
- Marmelade: in France, specifically a citrus preserve containing peel.
- Preparation/préparation: a spread with at least 30g of fruit per 100g; used by some brands for their jams.
How to Use Jam
The classic French use is on a tartine — a slice of baguette or pain de mie with butter, or a biscotte — at breakfast. Good jam also pairs with cheese: try redcurrant or quince jelly with a mature comté or Manchego, or fig jam with a blue cheese. Use jam to fill a génoise, sandwich together a Victoria sponge or swirl through a plain yoghurt. Intense and high-fruit jams work well in vinaigrettes or glazes for duck or pork.
Jam in French Cooking
Beyond the breakfast table, jam plays a quiet but regular role in French home cooking. A spoonful of raspberry or blackcurrant jam stirred into a red wine sauce adds depth and a little sweetness to duck or game. Apricot jam, warmed and sieved, is the classic nappage used to glaze fruit tarts before serving, giving them a professional finish and stopping the fruit from drying out. Fig or plum jam spread on a crêpe, folded into quarters and served warm, makes a fast dessert. In Alsace and Lorraine, mirabelle and quince jam appear alongside cheeses at the end of a meal. Chestnut jam (confiture de châtaignes), from Ardèche, is traditionally served with fromage blanc or stirred into a mont-blanc. These secondary uses mean a well-stocked larder jar pays for itself several times over.
How to Choose
- Classic French breakfast: Bonne Maman strawberry or apricot.
- More fruit, less sugar: Bonne Maman Intense.
- A regional gift: Nos Régions Lorraine mirabelle or prune d'Agen.
- With cheese: Mamie Douceur quince jelly or fig jam.
- Organic and artisan: Rigoni di Asiago or Vitabio.
- Reduced or no added sugar: Pure Via, Gerble or Andros Light.
Good to Know
Jams contain sugar; check the ingredients for the fruit percentage and sugar content. Once opened, keep in the fridge and use within the time on the label, usually three to four weeks. Products sweetened with stevia or without added sugar have a different flavour from conventional jam; taste before serving to guests. Most jams contain only fruit and sugar and are free from the main allergens, but marmalades with peel and artisan recipes may contain traces; check each product page. For more, see Honey and Spreadables.
Jam FAQs
When was Bonne Maman created?
In 1971, by Jean Gervoson of the Andros company, at Biars-sur-Cère in the Lot.
What makes Bonne Maman Intense different?
According to the brand, it uses more fruit and less sugar per jar than the classic recipe.
What is a confiture extra?
Under French regulation, a jam labelled extra must contain at least 45g of fruit per 100g of finished product.
Which jam goes with cheese?
Quince jelly or fig jam with hard and blue cheeses; redcurrant jelly with mature comté or sheep's cheese.
Are pure-stevia jams sugar-free?
They contain no added sugar; the sweetness comes from stevia. Check the label for the full ingredients and total sugars.