Kythoni Xysto (Grated Quince Preserve)

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.

Cooking Method: Boiling

Cuisine: Greek

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 1280.9

Dietary: Gluten-free, Vegan, Vegetarian

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

4 Quinces (about 1 kg)
3 cup Water
4 cup Sugar
2 Thin Lemon rind strips
1 Piece Cinnamon bark
2 Rose Geranium leaves
1/4 cup Blanched split almonds
2 tablespoon Lemon juice

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

Read it online: https://www.chefs-mate.com/recipe/kythoni-xysto-grated-quince-preserve/