In Greek: κυδώνι ξυστό, pronounced kee-THO-hee ksee-STO
Quince is one of the least used fruits in western countries, perhaps because in its natural state, it's almost always hard and astringent. However, it transforms when sweetened and cooked, and is delightful as a preserve, jelly, dessert, and when cooked with pork. This recipe yields a medium-sweet result. If you prefer sweeter preserves, increase the sugar to 4 cups.
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:
- 2 pounds of quinces
- 4 cups of water
- 2 tablespoons of lemon juice
- 3 1/2 cups of sugar
- 1 small stick of cinnamon
Preparation:
Wash and quarter the quinces, remove core and discard. Grate quinces coarsely, rinse, and drain. In a heavy-bottomed pot, add the water and grated quince. Bring to a full boil, reduce heat and simmer for 10 minutes. Add sugar and cinnamon, and simmer until tender, about 1 hour. Add lemon juice, cover, and continue to simmer about 50 minutes, stirring occasionally. When done, syrup will be thickened, and the fruit will be red in color.
Remove from heat and allow to cool for 10 minutes. Pour into hot sterilized jars and seal.
Best served at room temperature.
Preparation note: Don't let this get too thick. It's best when slightly syrupy.