Bonne Maman Preserves And Jellies

The secret of Bonne Maman Preserves and Jellies is simple – our ingredients. Made from the same time-honored traditional French recipes used to create the brand, our preserves and jellies feature only the finest quality fruit and 100% all-natural ingredients.

Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.

Our iconic wide mouth jar features a gingham-patterned lid and a simple homemade style handwritten script label – symbolizing 100% all-natural goodness!

Preserves:Bonne Maman Preserves And Jellies

Mixed Berries






Wild Blueberry






Four Fruits


Golden Plum Mirabelle



Blackberry Jelly

Blackcurrant Jelly

Muscat Grape Jelly

Redcurrant Jelly



Crêpes with Preserves

Crêpes with Bonne Maman Preserves are delicious for breakfast as well as snacks & desserts

Crêpes are thin pancakes made with a flour-based batter. This famous French dish is loved around the world and often comes folded and filled with all sorts of sweet fillings.

February 2nd is La Chandeleur in France or “The Day of Crêpes”. Not only is the holiday celebrated by eating a lot of crêpes, but the French also do a bit of fortune telling while making them. It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year! Give it a try!

Crêpes are easy to make: simply cook a basic batter in a frying pan, fill it with your favorite flavor Bonne Maman Preserves or Jelly and you are set for a treat any time of the year!

Basic Crêpe Batter Recipe: Mix 2 well-beaten eggs, 1 ½ cups of milk or cream, 4 tablespoons of melted or whipped butter and 4 tablespoonfuls of sugar. Add a 1 ½ cups of flour and 1 teaspoon of baking powder. Stir until smooth. Spoon batter onto a pre-heated, buttered frying pan and cook until thin and crêpe begins to brown and can easily be folded over without breaking.

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