Kythoni Xysto (Grated Quince Preserve)
Greece
Known as a Greek recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 4 c Sugar
- 4 Quinces (about 1 kg)
- 2 tb Lemon juice
- 1/4 c Blanched split almonds *
- 3 c Water
- 2 Thin lemon rind strips
- Rub
- 1 Piece cinnamon bark *Or*
- 2 Rose geranium leaves
- Karen Mintzias
Possible health benefits
General information, not medical advice.
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Quince
Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- *Note: almonds should be toasted.
- Cooking time: 1 1/2 hours
- Wash quinces well and rub off all fuzz. Peel, quarter and remove core. Place peels and cores in a pan with 2 cups water and boil for 20 minutes. Grate quince quarters and place in a heavy preserving pan with remaining water. Leave aside until peels are boiled. Do not be concerned if quince discolours.
- Strain liquid from peels into a measuring jug and make up to 2 cups with water. Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves. Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved. Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer.
- Stir in almonds and lemon juice and boil 1 minute longer. Ladle into hot, sterilized jars and seal when cold.
- Note: As the peel and core contain pectin, the setting ingredients for jellies and preserves, it is advisable that these be boiled to extract the pectin.
- ISBN: 1 86302 069 1
- Typed for you by Karen Mintzias
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Vegetable peeler
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Wooden spoon
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Ladle
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Sieve
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Measuring jug