INGREDIENTS

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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