Kythoni Xysto (Grated Quince Preserve)

Servings: 1
Ingredients:

4    Quinces (about 1 kg)
3 c  Water
4 c  Sugar
2    Thin lemon rind strips
1    Piece cinnamon bark *Or*
2    Rose geranium leaves
1/4 c  Blanched split almonds *
2 tb Lemon juice

*Note: almonds should be toasted.

Cooking time: 1 1/2 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.

From: ‘The Complete Middle East Cookbook’ by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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