Ingredients Jump to Instructions ↓

  1. 4 Quinces (about 1 kg)

  2. 3 c Water

  3. 4 c Sugar

  4. 2 Thin lemon rind strips

  5. 1 Piece cinnamon bark *Or*

  6. 2 Rose geranium leaves

  7. 1/4 c Blanched split almonds *

  8. 2 tb Lemon juice

Instructions Jump to Ingredients ↑

  1. 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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