KYTHONI XYSTO (GRATED QUINCE PRESERVE)

      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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