can I just pipe jam into bonbon shells or is that naive?

Slightly naive, fixably so :) The confi exists because of what loose jam does INSIDE a sealed shell.

Jam is built for toast - relatively loose, high free moisture. Inside a bonbon that moisture migrates: it weeps against the shell, softens it from inside, can leak at the cap seam, and shortens shelf life to days. The professional fruit filling is a pectin-set CONFI - fruit puree boiled with pectin (whisked into sugar first, always) and piped in once cool. Same fruit intensity, but the pectin locks the moisture into a stable set that sits quietly inside chocolate for weeks.

Your jam's honest options: cook it further with added pectin to convert it toward confi texture, or keep it thick-set and use it in enrobed centres eaten fresh. And your dream stands - fruit bonbons are wonderful. They just want the fruit wearing a firmer set 🍓