Kythoni Xysto (Grated Quince Preserve)

1. 1

   *Note: almonds should be toasted.

2. 2

   Cooking time: 1 1/2 hours Wash quinces well and rub off all fuzz.

3. 3

   Peel, quarter and remove core.

4. 4

   Place peels and cores in a pan with 2 cups water and boil for 20 minutes.

5. 5

   Grate quince quarters and place in a heavy preserving pan with remaining water.

6. 6

   Leave aside until peels are boiled.

7. 7

   Do not be concerned if quince discolours.

8. 8

   Strain liquid from peels into a measuring jug and make up to 2 cups with water.

9. 9

   Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves.

10. 10

    Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved.

11. 11

    Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer.

12. 12

    Stir in almonds and lemon juice and boil 1 minute longer.

13. 13

    Ladle into hot, sterilized jars and seal when cold.

14. 14

    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.

* Per serving · 4 servings · Values may vary.

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