Confettura di Pere Cotogne

In various parts of Piedmont, where I grew up, this was also known as cugna, from cotognata meaning quince, or mostarda because it contained many other fruits as well as quince. It was made in the autumn during the grape harvest so freshly pressed grape juice and other autumnal fruits could be used. It is delicious, and the taste still lingers in my memory from when Mamma would give us a slice of white bread covered with cugna for our afternoon snack. It is also