Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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