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Kythoni Xysto (Grated Quince Preserve)

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CATEGORY CUISINE TAG YIELD
Greek Greek, Condiments, 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 tb Lemon juice
From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1

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.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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