🫙 From the Spice Rack
Kythoni Xysto (Grated Quince Preserve)
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...
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Ingredients7 items
Ingredients
- 3cup water
- 4cup sugar
- 2thin lemon rind strips
- 1piece cinnamon bark *or*
- 2rose geranium leaves
- 1/4cup blanched split almonds *
- 2tbsp lemon juice
Directions
- 1
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 B
- 2
Cooking time: 1 1/2 hours Wash quinces well and rub off all fuzz
- 3
Peel, quarter and remove core
- 4
Place peels and cores in a pan with 2 cups water and boil for 20 minutes
- 5
Grate quince quarters and place in a heavy preserving pan with remaining water
- 6
Leave aside until peels are boiled
- 7
Do not be concerned if quince discolours
- 8
Strain liquid from peels into a measuring jug and make up to 2 cups with water