This marmalade is mostly fruit! If you are feeling a little more adventurous, use it for a chutney and pair it with pork, venison, or mushrooms for a real sweet-fatty-umami experience. The apricots used for this marmalade come from ancient varieties grown on trees scattered around the Noto countryside. Corrado Assenza insists on using the best ingredients from local farms for his line of jams/marmalades, nuts, and sweets, all produced by hand in the shop's kitchen. He is a myth, a genius of Sicilian sweets.
These preserves were made with no tricks: they have no pectin, citric acid, or lemon juice. They are made exclusively with ripe fruit and have little in common with your ordinary jam, laden with cooked fruit notes. When Corrado makes them, he's not looking for a way to change the fruit flavor through cooking. He simply aims to preserve the fruit's freshness in a jar.