Kythoni Xysto (Grated Quince Preserve)

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.