Make your own food gifts with a flavor of Sicily. These seasonal recipes are from the Heart of Sicily (Ici La Press; $40).

Grapefruit Marmalade (Marmellata di Pompelmo)

3 large grapefruit

1 lemon

6 cups water

Sugar

Wash unpeeled grapefruit and lemon and cut fruit into quarters, removing seeds if necessary. Slice each quarter of fruit crosswise into thin triangles. Put sliced fruit into large saucepan with 6 cups of water. Cover and set aside for 24 hours.

The next day, bring fruit to boil and boil vigorously about 40 to 50 minutes, until fruit is transparent. Remove from heat and set aside for another 24 hours.

Weigh the fruit and water mixture and measure out the same amount (by weight) of sugar. Bring fruit to boil, stir in sugar and return to boil. Cook, stirring often to prevent sticking, for about 40 minutes. Reduce heat if mixture threatens to boil over.

Test marmalade by placing spoonful on plate and letting it rest until cool. When marmalade sets on the plate or becomes firm, it's ready. Remove pot from heat and stir about 5 minutes.

Pour marmalade into sterilized jars, leaving about 1/2 inch of space at top of each jar. Seal jars and turn upside down to cool. Store in a cool, dry place. Makes about 5 half-pints.

Seasoned Green Olives (Olive Verdi Condite)

3/4 pound cured green olives

1/2 small red onion, sliced

1 rib celery with tender leaves, chopped

1 garlic clove, chopped

2 tablespoons dried oregano

1 small hot pepper, chopped, or 1/8 teaspoon dried chili flakes

2 tablespoons white wine vinegar

3/4 cup olive oil

Rinse olives well to remove excess salt; shake dry. Put olives in bowl and toss with onion, celery, garlic, oregano and hot pepper. In another bowl, whisk wine vinegar and olive oil together. Pour this mixture over olive mixture and mix well. Pack olives into clean pint jar, seal and refrigerate until using. Serve olives at room temperature. Makes about 1 pint.

Seasoned Black Olives (Olive Nere Condite)

3/4 pound oil-cured black olives

1 teaspoon chopped fresh rosemary

Grated zest of 1 orange (optional)

2 garlic cloves, crushed

1 small hot pepper, chopped, or 1/8 teaspoon dried chili flakes

1/2 cup olive oil

Put all ingredients in bowl and mix well. Pour into pint jar, seal and refrigerate until using. Serve at room temperature. Makes about 1 pint.