| 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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