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Kythoni Peltes (Quince Jelly)

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Recipe

 

Yield

1 servings

Prep

30 min

Cook

2 hrs

Ready

26 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 kg quinces
*
4 cups water
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1 x sugar
granulated
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2 teaspoons lemon juice
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2 Rose rose geranium leaves
*

Ingredients

Amount Measure Ingredient Features
1 kg quinces
*
946 ml water
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1 x sugar
granulated
* Camera
1E+1 ml lemon juice
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2 Rose rose geranium leaves
*

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 958g (33.8 oz)
Amount per Serving
Calories 20% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 8%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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