||Kythoni Peltes (Quince Jelly)
1 kg Quinces
4 c Water
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
From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias