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Ingredients
1 pound (500g) quince fruits (about 3-4 fruits)
1 pound (500g) granulated sugar
3-4 geranium leaves
3 whole cloves
1 and 1/2 cups water
Juice of half a lemon
1 teaspoon pure vanilla extract
whole almonds
Instructions
Peel the quince fruits and quarter them. Remove the seeds and chop the fruit. (see video)
Place the fruit in a pot along with the sugar, lemon juice, cloves, and geranium leaves.
Bring the mixture to a boil and then reduce the heat to medium. Once a steady simmer is reached loosely cover the pot with the lid. Keep a close eye on it so that the syrup does not boil over.
Cook the mixture for 45 minutes. Remove the lid and discard the geranium leaves and the cloves. Cook uncovered for an additional 15 minutes. In the meantime, place a small plate in the freezer for 10-15 minutes.
Place a tablespoon of the fruit preserves on the cold plate and let it stand for 5 minutes. If the syrup thickens it is ready. If it is still runny, cook it for an additional 5 minutes. (See Video for consistency)
Remove the pot from the heat and add the vanilla extract. Mix together and set aside to cool.
Place the almonds in a bowl and pour enough boiling hot water over them to cover. Once the water cools to room temperature, remove the skin from the almonds and place them on a baking pan. Toast them in the oven at 350 °F, 180 °C for 7-10 minutes or until lightly golden.
Add the toasted blanched almonds to the preserves and mix together.
Transfer the preserves to jars and refrigerate or can them and store at room temperature.
Serve with Greek coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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22 Comments
Great as always
Cheers 👍👍👍🙏🙏🙏🌿🥀🌿🥀🌿🥀🌿🥀🌿
TYsweet Dimitroula mou! I'll try to make this as soon as if I can find quince fruit, but I kind of doubt it in my neighborhood where I live in Brooklyn, NY. Otherwise I'll get the it in the jar anyway like the jam or something if that's ok.
Do you like a specific variety of quince. I want to order a tree. My Yiayia used to make the best quince preserves. I love that you showed this recipe.
I think I recall you're in Houston, where do you get your quince? I think I've only seen them at Central Market but was wondering if there's anywhere else
Geranium.leaves in South Africa look.very different. I wonder if they will have the same flavor.
Hello Dimitra. Once again, your delivery of the delicious recipes are so inviting. Thank you from my husband & myself. We enjoy each mouthful. Sydney, Australia.😊
Excellent recipe. I came from Serbia where it is also very popular and my favorite. Hence, when I came to USA as quince is hard to find, I grew several quince trees at every location where we lived. We don't add geranium leaves, vanilla and almonds but, I'll try! Another difference is in our family recipe we cut chunks about 4-5 times bigger than you did and in that case you need first to boil them for some time in water, drain than cook just as you did. For smaller chunks your method works fine.
Γεια σας πολύ ωραίο το κυδώνι γλυκό ευχαριστώ πάρα πολύ θα σας παρακαλούσα μήπως μπορούσατε να κάνετε το κολοκύθι γλυκό είναι η αδυναμία μου και δεν μπορώ να το κάνω εάν είναι δυνατόν ευχαριστώ να ΣτΕ πάντα καλά
I don’t like this dessert but I love the unripened walnut dessert which is another Greek dessert. Hope she makes that here one day.
Dimitra you’re a legend. I keep buying these tiny little jars of quince at my local supermarket as i can’t find quince fruit.
Now that you have shown me how to make my favourite sweet i’ll try harder looking for the fruit.
You would think Australia would have quince fruit right? 😏
Thanks lovely.
I love it. When I moved to Canada no one even heard of it 😊 my family always makes it at home
I'm not crazy about quince, I'm here for the algorithm
Very popular in Türkiye quince tea,quince with lamb,quince jam ….
I think when I was growing up my mum made this in strips.
Quince is a favourite of mine. I’ve never used Geranium before though.. I have both the lemon and rose in my garden..
I have saved the video for next quince season in Australia ❤❤❤
I'm profoundly touched by your video! – "Success is the outcome of unceasing effort.."
Mmmm look delicious.😋
My ancestors from Lesvos! My mom used to make it with the same methods! You made me cry because you reminded me gerenimi leaf
Thank so much for sharing in Mexico in cold weather in certain parts of the country we always have this wonderful fruit. My grandma just to make jam preserves and syrup really delicious in u.s.a sometimes in California we have the quince fruit some middle eastern stores sell it.!!!
Marvelous, sooo tempting that I cannot wait to taste it. I bought two quince in Arminian store, and you're so very right, "Do not bite into…" They have been in refrigerator for about month plus in good shape. I just have to get Rose Geranium and celebrate….🤗🌹Thank you on great yummy dessert 🌟💡
My granma's quince preserve (from Drama) used to have a deep bordeaux red color -without any coloring. Not sure how she did it, mine turns a much lighter orangish brown.
Awesome recipe, thank you for sharing. I just returned from 11 day Mediterranean cruise and had lunch in Crete… I don’t remember the dish but there were little black pitted candied olives😋😋😋 he said he brought to boil the took off heat, cooled, then cooked again, he said he did this 7 times… I’d love it if you could share this recipe…🙏🏻🙏🏻🙏🏻 thank you ☺️