Kythoni peltes (quince jelly)
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Kythoni peltes (quince jelly)
  Greek  
Last updated 6/12/2012 12:56:00 AM. Recipe ID 18016. Report a problem with this recipe.
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      Title: Kythoni peltes (quince jelly)
 Categories: Greek, Jam/jelly
      Yield: 1 servings
 
      1 kg Quinces
      4 c  Water
           Granulated sugar
      2 ts Lemon juice
      2    Rose geranium leaves
 
  Cooking time: 2 hours
  
  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 till 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.
  
                   From: "The Complete Middle East Cookbook" by Tess
  Mallos
                   ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 




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Recipe ID 18016 (Apr 03, 2005)

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