Kythoni xysto (grated quince preserve)
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Kythoni xysto (grated quince preserve)
  Greek    Preserves  
Last updated 6/12/2012 12:56:00 AM. Recipe ID 18017. Report a problem with this recipe.
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      Title: Kythoni xysto (grated quince preserve)
 Categories: Greek, Jam/jelly
      Yield: 1 servings
 
      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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Recipe ID 18017 (Apr 03, 2005)

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