Kythoni peltes

Kythoni peltes

Quince jelly

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

This method might seem complicated. Peels and cores are boiled separately to extract the pectin, which is necessary for setting. Of course, you can cook the quince together with the peels and cores with a lot less fuss, but the Greeks waste nothing: the pulp left after making the jelly makes a delightful confection called kythonopasto (quince paste) — so it is worthwhile keeping the pulp free of peels and cores for this purpose.

Ingredients

Quantity Ingredient
1kg quinces
sugar
125ml lemon juice
2 unsprayed rose geranium leaves

Method

  1. Wash the quinces well to remove their fuzz, then peel and core them. Slice the quinces into a preserving pan and add 500 ml water. Set aside, but do not be concerned if the quince discolours.
  2. Place the peels and cores in a saucepan with another 500 ml water and boil for 30 minutes. Strain, then top the liquid up to 500 ml with more water. Now add this liquid to the sliced quinces in the preserving pan.
  3. Bring to the boil and simmer gently for 1 hour, or until the quince flesh is very tender.
  4. Scald a large piece of doubled muslin (cheesecloth), wring it out and drape it over a deep bowl.
  5. Pour the quince and liquid into the cloth and gather up the ends. Tie with string and suspend over a bowl. Secure to a fixed object so that the juice can drip slowly into the bowl. Leave for 24 hours. Do not squeeze the bag to hasten dripping as this will make the jelly cloudy.
  6. Measure the quince juice into a clean preserving pan. For each cup of juice, add 220 g sugar. Stir over medium heat until the sugar has dissolved. Add the lemon juice and washed geranium leaves and bring to the boil.
  7. Boil rapidly for 25 minutes, skimming frequently. Remove the pan from the heat while you test the jelly, so it doesn’t overcook. Test the jelly by dripping a teaspoonful onto a cold saucer. Leave to cool, then run your finger across the jelly: setting point is reached when the surface wrinkles.
  8. When setting point is reached, remove the geranium leaves and ladle the hot jelly into hot sterilised jars. Seal when cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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