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Pocketmags Digital Magazines

ITALIAN JAMS

There’s nothing like a fruity conserve for brightening breakfast time – and beyond! The Italians certainly make them well, which is why we are indulging in a taste of the sweet life with seven fine jams this month

Italian fruit jams never fail to satisfy a sweet tooth. Generally made quite simply from fruit and sugar – and without the water content that bulks out many mass-produced jams – artisan jams from Italy are known for their rich and intense fruit flavours and natural sugar content. This mouth-wateringly sweet spread is worth keeping in your larder at all times, and not just for your toast at breakfast time – Italian jams and conserves have many more tasty uses, from livening up panini and making sweet tarts to using as a glaze on tender cuts of meat for a unique sweet and savoury combination, or eating with a strong hard cheese.

Figs, berries, cherries and plum are all firm favourites with the Italians, but there are a host of other exciting jam flavour combinations out there, a few of which we have sampled in the course of this feature, notably carrot and orange, liquorice and prickly pear, along with more familiar (but no less flavoursome) ingredients.

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About Italia!

When it comes to planning a holiday, so much of the enjoyment comes in the anticipation, which is why we have packed the issue with plenty of inspiration for your next trip to Italy, whether you’re going this year or next. We were intrigued to find out about the papier-mâché (cartapesta) tradition of Salento on our visit to Lecce, the ‘Florence of the South’. Lake Como is breathtaking whatever the season, and a visit to Villa Balbiano, now restored to its former opulence, is a must.