Kythoni Xysto (Grated Quince Preserve)
Yield
1 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
quinces
|
* |
| 3 | cups |
water
|
|
| 4 | cups |
sugar
|
|
| 2 | each |
lemon zest
strips |
*
|
| 1 | Piece |
cinnamon
bark |
*
|
| ¼ | cup |
almonds
split |
*
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
quinces
|
* |
| 7.1E+2 | ml |
water
|
|
| 946 | ml |
sugar
|
|
| 2 | each |
lemon zest
strips |
*
|
| 1 | Piece |
cinnamon
bark |
*
|
| 59 | ml |
almonds
split |
*
|
| 3E+1 | ml |
lemon juice
|
|
Directions
*Note: almonds should be toasted.
Cooking time: 1½ 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.
