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Kythoni Xysto (grated Quince Preserve)

A home-style Kythoni Xysto (grated Quince Preserve) made with Karen Mintzias, Quinces, Water, Sugar, and Thin Lemon Rind Strips. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Karen Mintzias
• 4
• 3 cup
• 4 cup
• 2
• 1 pc
• 2
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Cooking time: 1 1/2 hours

2. 2

   Wash quinces well and rub off all fuzz.

3. 3

   Peel, quarter and remove core.

4. 4

   Place peels and cores in a pan with 2 cups water and boil for 20 minutes.

5. 5

   Grate quince quarters and place in a heavy preserving pan with remaining water.

6. 6

   Leave aside until peels are boiled.

7. 7

   Do not be concerned if quince discolours.

8. 8

   Strain liquid from peels into a measuring jug and make up to 2 cups with water.

9. 9

   Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves.

10. 10

    Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved.

11. 11

    Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer.

12. 12

    Stir in almonds and lemon juice and boil 1 minute longer. Ladle into hot, sterilized jars and seal when cold.

13. 13

    ISBN: 1 86302 069 1

14. 14

    Typed for you by Karen Mintzias