|
| |
Quince Preserves
(Kythoni Glyko)
|
|
|
| What You Need: |
|
|
|
1 pound quince
2 cups sugar
¾ cup water
2 cinnamon sticks
2 whole cloves
1 tablespoon fresh lemon juice
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Peel and core the quince. Reserve the seeds and place them in a cheesecloth bag. Tie securely and set aside.
|
2. Grate quince flesh on a coarse grater or in a food processor. Place grated quince in saucepan with sugar, water, cinnamon sticks, and cloves.
|
3. Add cheesecloth bag. Simmer for about 1 hour, or until syrup thickens to the consistency of honey. Stir at intervals and skim off scum that rises to top while cooking.
|
4. Add lemon juice at the end of cooking time to prevent syrup from crystallizing. Continue to simmer until glassy and jellylike.
|
5. Discard cheesecloth bag of seeds, cinnamon sticks, an cloves. Spoon into sterilized jars, cool, and refrigerate.
|
|
NOTE:
|
|
Preserves can be used in a tart and cake.
|
| |
|
|
To Make: four 8-Ounce jars
|
|
| |
|
|
|
|
|
|
