Seasonal marmalades and jams

Making the most of what each season has to offer is the best way to enjoy produce. But there are times when your fruit and vegetable routine gets repetitive and you turn up your nose at yet another plate of grilled courgettes. What’s the secret to solving this problem while taking full advantage of each season’s treasures? Making jams and preserves!

“There is a widespread tendency to confuse jams, marmalades and compotes, when in fact they are different things.”

Marmalades are made from water, sugar and citrus pulp or puree. Jams are made from water, sugar and fruit (one or more varieties). Finally, compotes have a higher percentage of fruit and a lower sugar content. Another common misconception is that combining fruit and vegetables shouldn’t be done. But a product like the Breme red onion is so sweet that it is also suitable for making jams for use in desserts such as tarts.

Preserve spring in a jar throughout the year by preparing jams and marmalades and giving free rein to your imagination. Spring is when many fruits reach perfect ripeness and their nutritional properties are at their most dense. Oranges and lemons make wonderful bases for marmalades. The final product won’t have a delicate taste, but if you like stronger flavours, you’re in luck. You can tone down the tartness of the lemon by adding honey or flavouring with cinnamon.

In countries like Ireland, it is customary to serve crumble with rhubarb jam as a dessert. The rhubarb plant is harvested between April and June and is well-suited for unusual desserts. Carrot and ginger jam, on the other hand, is perfect to use with mature cheeses, contrasting the strong flavour with a sweeter taste, while maintaining a hint of spiciness. Still on the subject of vegetables, Sicilian tradition boasts cucuzzata, or courgette jam. It can be used both to make desserts and to pair with tasty antipasti. 

“A strawberry, pink pepper and mint compote is a creative way to freshen up a cheesecake or to rethink breakfast.”

For those who prefer lighter flavours, plum and lavender compote is perfect. It has an unusual, delicate flavour and goes well with shortbread biscuits. For a truly quirky idea, try a dandelion compote, which will retain all its nutritional properties even when cooked.


Patrizia, born in 1992, graduated in Architecture at the Politecnico of Milano. I’ve always loved this world of stories, stories and construction techniques, but what really didn’t convince me was the idea of spending my life between subway trips, fixed schedules, patterns and habit. It was exactly in front of the possibility of having a permanent contract that I decided to leave for America. To do what, you may be wondering? To realize the first of my many dreams: being a cook. And here I am, writing stories of my travels, of the people I met during my transoceanic trips and handing down the recipes of the dishes I taste around the world.

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