Bonne Maman's Four Fruits Preserves is already remarkably clean with no seed oils or artificial ingredients - just fruit, sugar, lemon juice and pectin. The DIY version upgrades to organic fruits and natural sugars while eliminating any potential pesticide residues and providing superior flavor from fresh, seasonal produce.
Based on: Four Fruits Preserves
· Makes approximately 35 servings (about 2.25 cups)
· Serving: 1 tablespoon (20g)
Why This Recipe is Seed Oil Free
Commercial Four Fruits Preserves from Bonne Maman often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural gelling agent that creates the proper preserve consistency
Instructions
Step 1. Prepare your workspace and sterilize a 16 oz glass jar by placing it in boiling water for 10 minutes. Keep the jar hot until ready to fill. Wash and prep all fruits - hull strawberries and cut into 1/2-inch pieces (340g total), pit cherries (200g), remove red currant stems (120g), and check raspberries for debris (140g). The fruit prep is crucial as uniform pieces ensure even cooking and prevent some fruit from becoming mushy while others remain firm.
Step 2. Combine both sugars (320g cane sugar + 80g coconut sugar) in a large, heavy-bottomed stainless steel pot - avoid aluminum as it can react with acidic fruit. Add the prepped fruits and gently toss to coat with sugar. Let this macerate for 15-20 minutes at room temperature, stirring occasionally. You'll see the fruit start releasing juices as the sugar draws out moisture - this creates the syrup base for your preserve.
Step 3. Place the pot over medium heat and bring the fruit mixture to a rolling boil, stirring constantly with a wooden spoon to prevent scorching. The mixture will bubble vigorously and foam initially - this is normal. Continue cooking for 8-10 minutes, stirring frequently and skimming off any foam that rises. The fruit should start breaking down and the mixture will begin to thicken slightly. Use a candy thermometer if available - you're aiming for 218-220°F.
Step 4. Add the fresh lemon juice (45ml) and stir well. In a small bowl, whisk the pectin powder with 2 tablespoons of the hot fruit mixture to prevent clumping, then quickly stir this back into the pot. Continue cooking for 2-3 more minutes, stirring constantly. To test for doneness, place a small plate in the freezer beforehand - drop a small amount of preserve on the cold plate and push with your finger. If it wrinkles and holds its shape, it's ready. If it's still runny, cook 1-2 minutes more and test again.
Step 5. Remove from heat immediately once the gel test passes. Quickly ladle the hot preserve into your sterilized jar, leaving 1/4-inch headspace at the top. Wipe the jar rim clean with a damp cloth, place the lid, and screw on the band finger-tight. For shelf stability, process in a boiling water bath for 10 minutes, then let cool completely on a towel. You'll hear the satisfying 'pop' of the lid sealing as it cools. Store unopened jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3-4 weeks.
Storage
Store unopened jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate and consume within 3-4 weeks. If not water-bath processed, store in refrigerator immediately and use within 3 weeks.
Cost Comparison
Cost per serving (homemade)$0.36
Cost per serving (store-bought)$0.28
Savings-29%
The homemade version costs more per serving due to premium organic ingredients, but you gain pesticide-free fruit, no artificial preservatives, and the ability to control sweetness levels. The superior flavor and ingredient quality justify the modest price premium.