A raspberry preserve from La Sablésienne, the family biscuiterie founded in 1962 at Sablé-sur-Sarthe in the Pays de la Loire, made without preservatives, colourings or artificial flavourings.
What "extra" actually means
It is a legal category rather than a marketing word, and it is the most useful thing on a jam label.
Under European law, an ordinary jam needs a minimum of 35 g of fruit per 100 g and may be made from fruit purée. A confiture extra must contain at least 45 g of fruit per 100 g for most fruits, and must be made from whole fruit or pieces of fruit pulp that have not been concentrated. More fruit, in bigger pieces, and less room to hide.
Raspberry rewards that more than most fruits. Raspberry flavour is delicate and volatile — it is the first thing to disappear under heavy boiling or behind concentrate — so the difference between a good raspberry jam and an ordinary one is unusually obvious.
How to use it
On bread and butter, on scones, on a croissant. Between the layers of a Victoria sponge, which is its natural home, or rolled into a Swiss roll. Spooned over rice pudding or plain yoghurt. Warmed with a spoonful of water and poured over vanilla ice cream. In a Bakewell tart, under the frangipane.
Also very good in a vinaigrette — a teaspoon whisked with red wine vinegar, oil and mustard makes a dressing for a salad with goat's cheese or duck.
Storage
Cupboard until opened, then refrigerate, and use within about a month. Always use a clean, dry spoon — crumbs and butter in the jar are what cause mould, not age.