Recipes Index
Squash Jam for the Winter Months - Confettura di Zucca Per L'Inverno
Some varieties of Italian winter squash are sizable, and when friends gave us one close to a yard long we started off with squash soup. One can only eat so much squash soup, however. Pouring through cookbooks turned up several other ideas, including squash jam, which gains from the addition of apples and pears. Quite good, in fact, and perfect over toast.
Strawberry and Kiwi Jam Recipe - Confettura di Fragole e Kiwi
You may be surprised to discover that Italy is one of the world's major kiwi producers, rivaling New Zealand. No surprise that they find their way into Strawberry Kiwi jam.
Apple, Apricot and Zucchini Relish - Confettura di Mele, Zucchine ed Albicocche
This apple, apricot and zucchini relish is a little unusual by Italian standards -- Artusi doesn't mention it, nor does Ada Boni -- but it is tasty, and a nice accompaniment to boiled meats.
Apple Marmalade Recipe - Mele in Marmellata
Apple marmalade is one of the easiest marmalades to make, because the pectin content of the apples insures that it will gel.
Apricot or Peach Jam Recipe - Conserva Di Albicocche o di Pesche
Apricot jam and apricot marmalade are among the finest jams one can make in the summer months. This recipe for apricot jam is drawn from Pellegrino Artusi, who notes that the same procedure will also work well for making peach jam.
Apricot and Red Plum Jam Recipe - Confettura di Albicocche e Prugne Rosse
Apricot and Red Plum Jam: Summer in a jar!
Caribbean Jam -- Confettura dei Caraibi
This Caribbean jam, with mangoes, bananas, and coconut has a touch of the exotic about it.
Firm Quince or Apple Marmalade Recipe - Conserva Soda Di Cotogne
Artusi's tasty recipe for quince or apple marmalade -- the word cotogna means quince in Italian, but also refers to a late ripening heirloom apple in Tuscany, where Artusi lived.
Green Tomato Apple and Grape Relish - Confettura di Pomodori Verdi, Mele e Uva
A tasty green tomato, apple, and grape relish that will work well with boiled meats and similar dishes.
Peach and Almond Jam Recipe - Confettura di Pesche e Mandorle
Peaches and almonds combine beautifully in this peach and almond jam.
Blueberry-Blackberry Jam Recipe - Confettura di Mirtilli e More
Blueberry-Blackberry jam is an inspired combination, and en excellent excuse to go berry picking in August, when blackberries and blueberries are at their richest.
Summer Jam Recipe - Confettura d'Estate
Summer jam is the perfect way to set summer aside for the winter months! The nice thing about this jam recipe is that you can make it repeatedly as the season progresses, and it will never be quite the same.
Lemon and Apple Marmalade Recipe - Marmellata di Limoni e Mele
This lemon and apple marmalade is quite easy, and quite refreshing.
Fig Marmalade, or Marmellata di Fichi
Fig Marmalade is truly summer captured and put in a jar.
Watermelon Marmalade Recipe - Marmellata di Cocomero
There's nothing quite so refreshing as a crisp cool slice of watermelon on a hot day. And this watermelon marmalade will bring it to mind.
Prune Concentrate Recipe - Cotto di Prugne
A while back I posted a recipe for Cotto di Fichi and Cartellate, the latter being cookies and the former being the fig sauce one dips them into before serving them. Making the cotto is quite involved and one does have to have figs. Dolores very kindly sent in the following prune concentrate recipe, which instead uses prune juice (much easier to find) and is easier to do as well.
Raspberry Peach Jam Recipe - Confettura di Lamponi e Pesche
When peaches are at their best and the raspberries are ripening up in the mountains, they're a perfect pair to set aside for the winter! What better way to do so than make raspberry peach jam?
Sapa - Concentrated Grape Must Recipe
Sapa is Concentrated Grape Must. Saith Artusi: "Since its peculiar flavor is necessary in some dishes, sapa, which is none other than a grape syrup, has many uses in the kitchen. It's also always popular with children, who, during the winter, can improvise sherbets with it by mixing it with freshly fallen snow."
Uncle Guerrando's Spirited Figs - A Brandied Fig Recipe
Elisabetta's Uncle Guerrando's Spirited Figs -- in other words, heavily brandied figs -- inevitably appear at the close of Christmas dinner.
Runny Apple Marmalade - Conserva Liquida Di Cotogne
This is a fairly runny apple or quince marmalade -- The official translation of cotogna is quince, but in Tuscany, where Artusi lived, the word also applies to a type of late-harvest heirloom apple.
Strawberry Jam - Conserva di Fragole
It's no accident that strawberry jam is tremendously popular. As is often the case, a well-made home made jar of strawberry jam will be richer and more flavorful than what you can buy in a store.
Cantaloupe Jam - Confettura di Melone
The recipe calls for cantaloupes, but you could use other melons too, I expect -- honeydew melon might be an especially nice substitution.
Nectarine Jam with Moscato Wine - Confettura di Pesche Noci al Moscato
A sweet wine like Moscato is a wonderful addition to any marmalade, especially one made with peaches. You'll want a sparkling Asti here, because it is more delicately flavored than Moscato passito.
Chestnut Marmalade - Confettura di Castagne
This is a little unusual, but a nice fall treat.
Prune Jam - Confettura di Prugne
Prunes fill the markets in Italy at the end of the summer, and since one can only eat so many, turning them into jam makes perfect sense. This is chunky, and will be nice on toast or over a crostata.
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