Recipe

Kythoni Xysto (grated Quince Preserve) Recipe

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Ingredients

2 ts Lemon juice
Granulated sugar
4 c Water
1 kg Quinces
2 Rose geranium leaves
Karen Mintzias

Directions

Step #1 Cooking time: 2 hrs Wash quinces well to remove the fuzz.
Step #2 Peel & core.
Step #3 Slice quinces into preserving pan & add 2 c water.
Step #4 Leave aside & do not be concerned if quince discolours.
Step #5 Place peels & cores into a pan with remaining water & boil for 30 mins.
Step #6 Strain & make liquid up to 2 c with water.
Step #7 Add liquid from peels to sliced quinces in pan.
Step #8 Bring to the boil & let simmer carefully for 1 hr until quince flesh is very tender.
Step #9 Scald a large piece of cheese cloth or doubled butter muslin, wring out & drape over a deep bowl.
Step #10 Pour quince & liquid into clean cloth & gather up ends.
Step #11 Tie with string & suspend over bowl.
Step #12 Secure to a fixed object so that juice can drip slowly into bowl.
Step #13 Leave for 24 hrs.
Step #14 Do not squeeze bag to hasten dripping as this will make jelly cloudy.
Step #15 Measure juice into clean preserving pan.
Step #16 For each c of juice add 1 c sugar.
Step #17 Stir over heat till sugar dissolves, add lemon juice & washed geranium leaves & bring to the boil.
Step #18 Boil rapidly for 25 mins, skimming frequently.
Step #19 Test a tspful on a cold saucer.
Step #20 Leave to cool.
Step #21 Run finger across jelly in saucer - setting point is reached when surface wrinkles.
Step #22 It is advisable to remove pan from heat while jelly is being tested as you would overcook the jelly.
Step #23 Remove leaves & ladle hot jelly into hot sterilized jars.
Step #24 Seal when cold.
Step #25 --.
Enjoy the KYTHONI XYSTO (GRATED QUINCE PRESERVE) recipe

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Kythoni Xysto (grated Quince Preserve) Recipe

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