Does anyone make Bonne Maman French style jams/conserves?

MrsE_2

Does anyone make Bonne Maman French style jams/conserves?

I made windfall jam/marmalade as per the hairy bikers mum knows best series.

Then Strawberry jam as per WI.

But to be honest I don't really like either of them, I like the really soft loose set of the French style conserves rather than the sweeter jellified set of English style jams.

I've googled Bonne Maman recipes, but its just recipes to make using their jams. I could just carry on buying Bonne Maman but I do enjoy making preserves:p

I did Nigellas Chilli Jam & love it. I did the hairy bikers mum knows best tomato chutney & don't rate that either, the colour is too pale (natural I guess) but I like the rich red of bought tomato chutneys:o

I can't read French so a French jam book is no good:o
Anyone own any jam books that have recipes for these softer, looser style jams?

wssla00

I just boil it for less time, so it doesn't get too set

MrsE_2

wssla00 wrote: »

I just boil it for less time, so it doesn't get too set

As easy as that:cool:

I was wondering about the "jam sugar"

That has petchin (sp?) in it doesn't it, that makes it jellified doesn't it?
So if you were to reduce this & substite with normal sugar would that help?

VfM4meplse

MrsE wrote: »

So if you were to reduce this & substite with normal sugar would that help?

Probably, but I would only swap a small amount otherwise you risk a watery mess and soggy toast. PM me when you have the mandarin marmalade recipe cracked :beer:

MrsE_2

VfM4meplse wrote: »

PM me when you have the mandarin marmalade recipe cracked :beer:

DD loves the windfall jam/marmalade but its too firm set & sweet for me.

Bonne Maman is looser & not so sweet & thats how I prefer it. Bought the apricot & berries'n'cherries jams yesterday & they both looked at me accusingly when I got home saying "I though you did HM now":o

morganlefay

I have always understood that french jams had less sugar in them, as well as being runnier (which is just a matter of boiling it a bit less) I have a tefal jammaker which I got from Lakeland, especially as I wanted to make just small quantities of jam with lower sugar and a runnier set. You could probably look at the tefal Uk site for recipes, but beware because I know they do a little leaflet which gives UK readers a stiffer set, which is not what you are after - any of their original French recipes will be good though ! Good luck !

wssla00

MrsE wrote: »

As easy as that:cool:

I was wondering about the "jam sugar"

That has petchin (sp?) in it doesn't it, that makes it jellified doesn't it?
So if you were to reduce this & substite with normal sugar would that help?

LOL! I have never used jam sugar- EVER lol just normal sugar and some lemon juice

MrsE_2

wssla00 wrote: »

LOL! I have never used jam sugar- EVER lol just normal sugar and some lemon juice

I thought you needed jam sugar to make low petchin (sp ?) fruit (like strawberries) set?

wssla00

lemon juice i think contains the pectin??

ceridwen

:wave: hi Mrs E

Might be worth your while putting in a reservation at the library for a French preserving book I have (written in English!- so thats okay for you).

Entitled "Jams, Conserves & preserving"

There are a couple of copies on Amazon right now - and it said (when I input the title) that its written by Ida Akiko. Theres a bit of confusion there methinks - as on the book itself there isnt actually an authors name given:cool:. It just says that the photos are by Akiko Ida.

Anyways the ISBN number to quote - then you're sure you get the right one is:

1-84430-015-3

They give a variety of preserves in this book including jams. So - maybe the jam recipes are more what you are looking for?

Her apricot jam has:
625gr apricots (ripe, firm ones - halved and pitted)
400 gr granulated sugar
2 tablespoons lemon juice

Her raspberry one is:
1kg raspberries
750gr granulated sugar
4 tablespoons lemon (presumably a typo - and she means lemon juice?)

Some of her recipes arent specific about how long to boil. Those that are tend to be 20 minutes worth.