Jams & honey

Guide to Sicilian jams, marmalades and honey

These products are not only for breakfast. In Sicily, citrus marmalades, fig jams and aromatic honeys are used with cheeses, pastries, meats and festive desserts. The right jar can change a crostata, a cheese board or a simple slice of bread.

What is the difference between marmalade and jam?

In European labelling, “marmalade” is reserved for citrus fruits such as orange, lemon, bergamot, mandarin and grapefruit. Other fruits are generally jams or preserves. The distinction matters because it shows attention to the product and to the correct fruit content.

What makes an artisan Sicilian jam different?

Small-batch production allows shorter cooking and a more natural texture. Good artisan jams should preserve the fruit’s aroma rather than taste only of sugar. Sicilian citrus fruits are especially expressive: bitter orange, late mandarin, lemon and bergamot all give different balances of sweetness, acidity and bitterness.

What is special about Sicilian black bee honey?

The Sicilian black bee is an ancient local bee adapted to the island’s climate. Honeys from producers such as Emanumiele express the flowers of the Nebrodi and other Sicilian areas: orange blossom, sulla, eucalyptus, wild thyme and Mediterranean millefiori. The result can be delicate, floral, aromatic or darker and more persistent depending on the nectar.

Is crystallised honey spoiled?

No. Crystallisation is natural and often a sign that honey has not been overheated. Different honeys crystallise at different speeds. To make honey liquid again, warm the jar gently in a bain-marie below 40°C and avoid the microwave, which can damage aromas and enzymes.

How can I use jams beyond breakfast?

Orange marmalade is excellent with white meats or in cakes. Fig jam pairs beautifully with Sicilian cheeses; citrus jams work in crostate and biscuits; prickly pear preserves add a very Sicilian note to desserts. Honey can be used on ricotta, aged cheese, yogurt, almond sweets or even grilled meats.

What is artisan candied fruit?

Sicilian candied fruit is very different from industrial coloured cubes. It is made from citrus peel slowly candied in sugar syrup, so the peel keeps aroma, texture and a real fruit identity. It is used in cannoli, cassata, panettone, biscuits and as a small sweet on its own.