| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Condiments, Greek, Jams |
1 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 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 |
T |
Lemon juice |
INSTRUCTIONS
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
Kobi-Batata Shaak Typed for you by Karen Mintzias From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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