Traditional Greek quince jelly

Quinces are here again! Ugly and rough in looks, bitter and stiff in taste it is hard to believe how very versatile this fruit is! It can be used in so many different sweet and savoury recipes which makes it quite popular in Greece. Here, seasonal quinces become a shiny and smooth jelly to enjoy with your breakfast and other meals

Recipe of Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes



Ingredients (for a medium jar):
4 large quinces
granulated sugar (as needed)
water (as needed)
1 sprig of fresh Arbaroriza, the leaves (lemon scented geranium or pelargonium)
1/2 a lemon, the juice

Method:
Wash the quinces thoroughly and cut them in chunks. No need to peel them or discard their pips.

Put in a large pot and add enough water to cover them completely.

Put the pot on medium heat and when the quinces come to the boil turn the heat down to medium-low and simmer for about 40-45 minutes or until they slightly change colour (light golden) and become tender.

Place a fine colander on the top of another pot and strain the quinces allowing their juices to run into the pot. Put something heavy on top of the quinces in the colander to help them to drain as much as possible.

Weigh the juices using a measuring cup and transfer back to the pot. *** For each water-glass of juice you have to add 3/4 of a water-glass of sugar.

Put the pot on the heat, add the lemon scented geranium and the lemon juice and boil until it reaches setting point (about 4-5 minutes). *** If you see that the jelly is not thick enough the next day you can put it back on the pot and boil again.

Take the herb out of the jelly and discard any scum that forms on the surface using a slotted spoon. Empty the jelly in a sterilized jar, seal carefully with the lid and turn it upside down until the jelly is completely cool.

Store in a cupboard and have in mind that this jelly always tastes better if you leave it for a few weeks before consuming.