Kythoni Peltes (Quince Jelly)
Submitted by JudeL
Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.
YIELD
1 servingsPREP
30 minCOOK
2 hrsREADY
26 hrsQuince jelly the Greek way. Fresh quinces get simmered until tender, strained through cheesecloth for 24 hours, then the clear juice is boiled with sugar, lemon juice, and rose geranium leaves until it reaches a shimmering, jewel-pink set.
Nothing about this recipe is quick, and that’s the point. The 24-hour drip through cheesecloth extracts every bit of pectin from the cooked fruit without forcing it. Squeezing the bag is tempting but ruins the clarity. Patience gives you a jelly that’s crystal clear and glows like stained glass when you hold the jar to the light.
Rose geranium leaves are the traditional Greek aromatic here. They add a delicate, floral perfume that pairs with the tart, honeyed flavor of quince in a way that’s unmistakably Mediterranean.
Chef Tips
- Don’t discard the peels and cores. They’re loaded with natural pectin and get boiled separately to create the pectin-rich liquid that helps the jelly set.
- Use the wrinkle test: drop a teaspoon of jelly on a cold saucer, let it cool, and push it with your finger. If the surface wrinkles, it’s ready.
- Remove the pan from heat while testing. Jelly overcooks fast and overdone jelly is rubbery.
- Ladle into hot sterilized jars and seal when cold.
Variations
- Skip the geranium leaves and add a cinnamon stick and two whole cloves for a spiced version.
- Use quince jelly as a glaze for roasted lamb or pork. It pairs beautifully with savory dishes.
- Spread on toast with sharp cheese for a classic Mediterranean breakfast.
Ingredients
Directions
Wash quinces well to remove the fuzz. Peel and core.
Slice quinces into preserving pan and add 2 cups water. Leave aside and do not be concerned if quince discolours.
Place peels and cores into a pan with remaining water and boil for 30 minutes.
Strain and make liquid up to 2 cups with water.
Add liquid from peels to sliced quinces in pan.
Bring to the boil and simmer gently for 1 hour until quince flesh is very tender.
Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl.
Pour quince and liquid into clean cloth and gather up ends.
Tie with string and suspend over bowl.
Secure to a fixed object so that juice can drip slowly into bowl. Leave for 24 hours.
Do not squeeze bag to hasten dripping as this will make jelly cloudy.
Measure juice into clean preserving pan.
For each cup of juice add 1 cup sugar.
Stir over heat until sugar dissolves, add lemon juice and washed geranium leaves and bring to the boil.
Boil rapidly for 25 minutes, skimming frequently.
Test a teaspoonful on a cold saucer.
Leave to cool.
Run finger across jelly in saucer - setting point is reached when surface wrinkles.
It is advisable to remove pan from heat while jelly is being tested as you would overcook the jelly.
Remove leaves and ladle hot jelly into hot sterilized jars.
Seal when cold.
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