My favorite toast condiment–after butter of course–is Bonne Maman raspberry jam. It’s tart, not too sweet and has the perfect consistency for spreading on toast. I also love to use it as a filling for cookies, cakes and swirled in vanilla ice cream. Every once in a while I’ll go out on a limb and buy fig, mixed berry or the occasional apricot but I always come back to the classic raspberry.
It’s an understatement to say that I’ve gone through a few jars of this jam.
After filling the empty jar with leftover bacon grease and storing it in the back of the fridge (great for sautéing brussels sprouts or adding to cornbread), I realized that these jars are just TOO cute to not use on the daily.