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Kythoni Xysto (Grated Quince Preserve)

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      Title: KYTHONI XYSTO (GRATED QUINCE PRESERVE)
 Categories: Greek, Condiments, Jams
      Yield: 1 Servings
 
           Karen Mintzias
      4    Quinces (about 1 kg)
      3 c  Water
      4 c  Sugar
      2    Thin lemon rind strips
      1    Piece cinnamon bark *Or*
      2    Rose geranium leaves
    1/4 c  Blanched split almonds *
      2 tb Lemon juice
 
  *Note: almonds should be toasted.
  
  Cooking time: 1 1/2 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.
  
                 From: "The Complete Middle East
  Cookbook" by Tess Mallos
                 ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 
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