Kythoni xysto (grated quince preserve)

1 servings

Ingredients

Quantity Ingredient
Karen Mintzias
4 Quinces (about 1 kg)
3 cups Water
4 cups Sugar
2 Thin lemon rind strips
From: \"The Complete Middle East Cookbook\" by Tess
ISBN: 1 86302 069 1
1 Piece cinnamon bark *Or*
2 Rose geranium leaves
¼ cup Blanched split almonds *
2 tablespoons Lemon juice

Directions

*Note: almonds should be toasted.

Cooking time: 1½ hours

Wash quinces well and rub off all fuzz. Peel, quarter and remove core. Place peels and cores in a pan with 2 cups water and boil for 20 minutes. Grate quince quarters and place in a heavy preserving pan with remaining water. Leave aside until peels are boiled. Do not be concerned if quince discolours. Strain liquid from peels into a measuring jug and make up to 2 cups with water. Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves. Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved.

Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer.

Stir in almonds and lemon juice and boil 1 minute longer. Ladle into hot, sterilized jars and seal when cold.

Note: As the peel and core contain pectin, the setting ingredients for jellies and preserves, it is advisable that these be boiled to extract the pectin.

Mallos

Typed for you by Karen Mintzias

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