The quince is one of the most popular spoon sweet in Greece. Traditionally is offered to guests and served with a glass of ice cold water, or over strained yoghurt.
Makes enough for 3 x 250ml jars
- 3 quinces (500 g cleaned and chopped)
- 500 g sugar
- ½ cup water
- 2 tablespoons lemon juice, stained
- ½ teaspoon vanilla extract
- (optional) 1 cup almonds peeled and blanched
Wash the quinces. Peel them, remove their sterns and cut into sticks. Place about a fifth of the fruit on the bottom of a large, wide saucepan. Sprinkle with a fifth of the sugar. Repeat, layering quinces and sugar.
Place the saucepan over high heat and pour in the water. As soon as the quince is soft, remove the saucepan from the heat, cover it and let them stand for about 2 hours.
Boil the mixture until it thickens into syrup and add the lemon juice, the vanilla and the almonds. Mix well. Take it off the heat, put a jam funnel into the neck of a sterilized jam jar and carefully fill with the spoon sweet. Seal each jar and then leave to cool.
- Can be stored in a cool, dark place for up to 1 year. Once opened, store in the fridge.