Bonne Maman Orange Marmalade Preserves, 13-Ounce Jars (Pack of 6) Reviews
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Bonne Maman Orange Marmalade Preserves, 13-Ounce Jars (Pack of 6)

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Bonne Maman Orange Marmalade~Better Than All The Rest~Orange délicieux con Cornish Hens

Aug 15, 2008 (Updated Aug 15, 2008)
Review by  
Rated a Very Helpful Review

Pros:Sweet and tart, just the right combination of both

Cons:None

The Bottom Line: Made without high fructose corn syrup and other unnecessary ingredients. It's made in France!


As I mentioned in an earlier review of mine, I discovered Bonne Maman fruit preserves while we were vacationing in France quite a few years ago. We had been staying in a lovely old Chateau in the Loire Valley and when breakfast time rolled around, little jars of these jams came on our room service breakfast tray served in a basket with warm croissants and other hot from the oven baked breads…My favorite flavors were served, Blueberry, Blackberry, Raspberry and one I wasn't too thrilled with, that is, at first. I had never been a big fan of Orange Marmalade but decided to give it a try on a piece of a warm baguette. To my surprise I liked the taste with the tart orange pieces mingled amidst the jam.

Bonne Maman Orange Marmalade, along with the other fruit jams and jellies made by the Bonne Maman company have always been considered high quality and one of the best in the world. The company exports these delicious fruit preserves to countries around the world and they have received the "Gold Standard" seal of approval from whoever it is that gives out that award. In addition, it is one of the most popular, best selling products of France. What makes me happy is that we can buy them here in America just about wherever quality foods are sold… I've even found them recently in my local grocery store where all the other jams are sold.

Bonne Maman Orange Marmalade and all their other fine products contain all natural ingredients; Oranges, sugar, cane sugar, fruit pectin and citric acid. No corn syrup, artificial flavorings, preservatives, colorings or other thickening agents. Just the pure unadulterated fruit… That's it! I have another jar of marmalade in the house I used to use for a dish I prepare and just compared it, that one has as its first ingredient, high fructose corn syrup, corn syrup, orange juice, made with OJ concentrate and water, orange peel, then more sugar….quite a difference I must say, nowhere did the label say oranges…Hmmm….

As far as taste, Marmalade is still not my favorite fruit spread but I do like this Bonne Maman, especially on a sweeter bread, like Challah or French toast, the combination of sweet and the tart orange really is quite delicious.

But, where I use it Bonne Maman Orange Marmalade most often is on one of hubbies and my favorite recipes, one given to me by my sister. Truly a special dish and one that is perfect for a special celebratory dinner.

So, in honor of my dear sweet sister, I will share that recipe with you:

This recipe is for two people but you can, of course, double it if you wish.

Orange Cornish Hens

What you will need:
Cornish Hens
½ cup Orange Juice
One small can Mandarin oranges
Bonne Mamam Orange marmalade
Salt, pepper, garlic powder to taste.


First you need the hens. I buy them frozen, one to a package. I then ask someone in the meat department to split them in half lengthwise. They do it with a saw right through the packaging then I put them in my freezer until ready to use.

Ok…the time has come for make your meal.

First, thaw them out in the sink for about 2 hours or the refrigerator overnight
Preheat oven at 350 degrees
Then wash and place them cut side down in pan.
(A disposable pan is good or just put aluminum foil in your own pan completely covered with foil. This is a messy sticky dish to have to clean)

Then season the bird halves with salt, pepper and garlic powder.
Pour ½ cup orange juice over the hens.
Put pan in preheated oven for 45 minutes.

When they start to brown, turn them over and cook for another 20 minutes or so. I usually baste them with the juices from the pan before putting them back in oven.

Then remove from oven and turn over again so the skin side is up, then cover with the Orange Marmalade. Back in the oven they go. Cook for another 20-30 minutes until they turn brown, then remove from oven and cover with the Mandarin Oranges. Return to oven for about 5-10 minutes.

That's it! This is truly a fantastic dish, I serve it usually with a rice pilaf or cous cous.

A special meal for special people and what really makes it special is the Bonne Maman Orange Marmalade after all, you and those you cook for are very special.

I just returned from the Publix market where I often shop and found this marmalade selling for $3.19 on sale, normally it is $3.99

bon Appitit

I'm adding this fine French product to my French/English write-off...obviously..;)


Recommend this product? Yes

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