Kythoni Xysto (Grated Quince Preserve)

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Servings: 6 Difficulty: Intermediate
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A traditional Greek quince preserve with aromatic spices and toasted almonds
Kythoni Xysto (Grated Quince Preserve recipe image
Kythoni Xysto (Grated Quince Preserve recipe image
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Kythoni Xysto (Grated Quince Preserve)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1280.9

Description

Kythoni Xysto is a classic Greek preserve that transforms tart quinces into a rich, amber-colored jam with a unique texture. By boiling the peels and cores first, you extract natural pectin, ensuring a perfect set without artificial additives. The grated fruit simmers with sugar, cinnamon, lemon rind, and fragrant geranium leaves, creating a complex flavor profile that is both sweet and subtly floral. This preserve is incredibly versatile; serve it alongside cheeses, spread on toast, or use it as a glaze for roasted meats. The addition of toasted almonds provides a delightful crunch that contrasts with the soft, gel-like consistency of the jam. It is an excellent gift item or a special treat for holiday gatherings, offering a taste of traditional Mediterranean hospitality.

Ingredients

Directions

  1. Wash the quinces thoroughly and rub off any fuzz. Peel, quarter, and remove the cores.
  2. Place the quince peels and cores in a large saucepan with 2 cups of water. Bring to a boil and simmer for 20 minutes to extract pectin.
  3. While the peels are boiling, grate the quince quarters. Place the grated quince in a heavy-bottomed preserving pan with the remaining 1 cup of water. Set aside until the peels are done.
  4. Strain the liquid from the boiled peels into a measuring jug. Discard the peels and cores. Add water to the strained liquid to make up a total of 2 cups.
  5. Pour the 2 cups of liquid into the pan with the grated quince. Add the sugar, lemon rind strips, cinnamon bark, and geranium leaves.
  6. Place the pan over medium heat. Stir occasionally with a wooden spoon until the sugar is completely dissolved.
  7. Bring the mixture to a rolling boil. Reduce heat slightly and boil fairly rapidly for about 1 hour, stirring frequently to prevent sticking, until it gels when tested on a cold saucer.
  8. Toast the almonds in a dry skillet or oven until lightly golden. Stir the toasted almonds and lemon juice into the hot preserve. Boil for 1 minute longer.
  9. Ladle the hot preserve into hot, sterilized jars. Seal the jars and let them cool completely before storing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1280.9kcal
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 15.7mg1%
Total Carbohydrate 316.1g106%
Dietary Fiber 36.2g145%
Sugars 242.9g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quince, preserve, greek, jam, cinnamon, lemon, geranium, almonds, dessert, traditional, homemade, fruit, spiced, gift, christmas, holiday, mediterranean, canning, grated, pectin
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