Marmellata di Uva e Mele

This almost as dark as molasses. It is thick and deep tasting with rich apple overtones in its flavor. It is not sweet, which is why it is particularly delicious as a filling for a crostata. The recipe comes from Lina Morasini in Pergola near San Lorenzo in Campo nelle Marche. She starts with Saba. You may follow her example or buy saba ready to use—please see the Source Guide to Ingredients at