*  Exported from  MasterCook  *
 
                       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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