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                      KYTHONI PELTES (QUINCE JELLY)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Greek                            Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   1       kg           Quinces
   4       c            Water
                        Granulated sugar
   2       ts           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 sliced
  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
 


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