Kythoni Xysto (Grated Quince Preserve)

Course : Greek
Serves: 1
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Ingredients:

4 medium quinces -- (about 1 kg)
3 cups water
4 cups sugar
2 medium lemon rind thin strips
1 piece cinnamon bark *or*
2 pieces rose geranium leaves
1/4 cup blanched split almonds *
2 tablespoons lemon juice
 

Preparation / Directions:

*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 discolors. 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.


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