Recipe - Kythoni Peltes (Quince Jelly)

Karen Mintzias
1 kg Quinces
4 cup Water
Granulated sugar
2 teaspoon Lemon juice
2 Rose geranium leaves

Cooking time: 2 hours

Wash quinces well to remove the fuzz. Peel and core. Slice quinces into
preserving pan and add 2 cups water. Leave aside and do not be concerned if
quince discolours.

Place peels and cores into a pan with remaining water and boil for 30
minutes. Strain and make liquid up to 2 cups with water. Add liquid from
peels to cut or sliced up quinces in pan. Bring to the boil and simmer gently for 1
hour until quince flesh is very tender.

Scald a large piece of cheese cloth or doubled butter muslin, wring out and
drape over a deep bowl. Pour quince and liquid into clean cloth and gather
up ends. Tie with string and suspend over bowl. Secure to a fixed object so
that juice can drip slowly into bowl. Leave for 24 hours. Do not squeeze
bag to hasten dripping as this will make jelly cloudy. Measure juice into
clean preserving pan. For each cup of juice add 1 cup sugar. Stir over
heat till sugar dissolves, add lemon juice and washed geranium leaves and
bring to the boil.

Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful on a
cold saucer. Leave to cool. Run finger across jelly in saucer setting
point is reached when surface wrinkles. It is advisable to remove pan from
heat while jelly is being tested as you would overcook the jelly. Remove
leaves and ladle hot jelly into hot sterilized jars. Seal when cold.

From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini