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Jams and Marmalades
Sour Cherry Jam
Sour Cherry Jam
Originated from: Casacalenda, Molise, Italy
Occasion: Special times
Contributed by: Joanne Alfieri (her great aunt's recipe, Rosina Melfi)

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black sour cherries
Sour Black Cherry Jam/ Amarene Molisana (using sour black cherries and sugar)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time & special times
Contributed by: Mrs. Rosina Melfi

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Prune Jam
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mrs. Rosina Melfi

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Apricot Preserve (using apricots and powdered sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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Apricot Marmalade/Conserva di albicocche (using ripe apricots and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Apples in Jelly (with sugar, water and kirsch)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Italian Lemonade (made with lemons, white wine and scalded milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Pan-Pacific Cook Book" by L.L. McLaren (1915)

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lemons
Lemon Syrup/Sciroppo di Limone (using lemons, sugar and water)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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rasberries
Raspberry Syrup/Scirroppo di Lampone (using strawberry liquid, sugar and citric acid)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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blackberries
Hard Black-Berry Syrup/Sciroppo di Amarena (using black-berry liquid, citric acid and whole cinnamon)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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