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These jam or jelly recipes came from my grandma and her "lady-friends". They were all a part of the Navy League (Alameda County) and they published their recipes as a fundraiser.

We use a lot of jams, jellies, and marmalades in our Italian cookie recipes. And a few of my Italian cakes call for either a jam or jelly.

I grew up watching my mom making jellies, jams or marmalades. And my mom has an art for making EASY things HARD. I love her dearly but I tried to stay away from the long laborious way of cooking. I mean, who wants extra work?

Back when I was a kid though it's not like there was the convenience of today. So the only way of homemade goodies was the l-o-n-g way.

My collection of Italian dessert recipes approach a way of baking that is fresh FIRST, but taking into consideration where life where it is today. It is far from where it was when my mom was a "mom" and the main focus of the day was whipping up desserts with your right hand while you held a baby in your left hand and yanked the vacuum cord with your toes to suck up the crumbs from the last meal.

Life has changed and we just aren't planting seedlings, pruning trees, harvesting our own fruit, pouring parafin wax, and boiling canning jars for the sake of keep things so totally fresh. All of those MY MOM DID! (I have pictures of us kids standing in a huge hole where we were planting plum trees - so my mom could make plum jam next season.)

This is an easier approach. And you won't lose an imaginery merit award for going to Farmer's Market or purchasing massive amounts of fruit that are on sale in your produce section.

Enjoy fresh food (and lotsa sugar-y desserts!) and appreciate where we are today while you relish in the memories of the past.

Lisa
Italian Dessert Recipes Website Owner and Developer

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How do I know when jam or jelly is done?

In most of my recipes you can do the "spoon test".

Dip a CLEAN metal spoon in the boiling jam

Hold it up edge-wise

Watch for 2 heavy drops to form and slide together at the edge of the spoon.

Or take out a chilled saucer, place a spoonful on it and do a taste-test. You are the boss. Every batch of jam or jelly has it's own pectin level. And that's what makes it "jelled". You judge! Back to the top of the jam or jelly recipe page.