Make this Classic Greek Autumn Preserve!! Homemade Kydoni Quince Fruit

By Dimitra's Dishes · 180 min

Ingredients

Instructions

1. Peel the quinces, cut them into quarters, remove the seeds and chop the fruit.
2. Put the fruit in a pot with the sugar, lemon juice, cloves and geranium leaves.
3. Bring to a boil, then reduce to medium. Once it simmers steadily, cover loosely with the lid and watch it so the syrup does not boil over.
4. Cook for 45 minutes. Remove the lid, discard the geranium leaves and cloves, and cook uncovered for 15 more minutes. Meanwhile, chill a small plate in the freezer for 10 to 15 minutes.
5. Put a spoonful of preserve on the cold plate and let it stand 5 minutes. If the syrup has thickened, it is ready; if still runny, cook 5 more minutes.
6. Take the pot off the heat, stir in the vanilla and let the preserve cool.
7. Cover the almonds with boiling water, let it cool to room temperature, then slip off the skins. Spread them on a baking tray and toast at 350°F (180°C) for 7 to 10 minutes, until lightly golden.
8. Stir the toasted almonds into the preserve, then jar it and refrigerate, or can it and store at room temperature.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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