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Glyko Kydoni (Quince Preserve) with Almonds

Glyko Kydoni (quince preserve) is one of my favourite autumn fruit preserve.  Depending on the variety, once cooked it transforms into a nice pinkish to red colour and all its beautiful aroma is released.

There are many ways to make this preserve and this one is my first attempt to make.

quince in jars image

In Greece and Cyprus we like preserving fruits and you can make what we call glyka tou koutaliou (spoon sweets) with anything you can imagine. We make glyka tou koutaliou with fruit, flowers, vegetables and nuts.

At the end you will find a new recipe, as well as a video.

 

quince kydoni fruit image

The procedure is almost the same for a lot of fruit. The only thing you have to be careful about quince is that if you leave it outside water it starts oxidizing.

Fill a bowl with water and lemon juice and put it right away in the water.

Do not attempt to taste it raw as it is not edible and you will find the taste quite disappointing.

Geraniums in our back yard image

Scented geraniums (Pelargonium)

The fragrant geranium leaves  add an amazing aroma to spoon sweets but if you cannot find any, you can  add vanilla or cinnamon stick, if you like.

Glyko kydoni can be served as it is but it is perfect served on top of Greek Yoghurt or ice cream.

quince syrup and ice cream image

Weekend Herb Blogging“ is one of my favourite food blogging events and I am very happy that this week I am going to be hosting it.

I’m sure you’ve have heard of this event as this is the 3rd Year of Weekend Herb Blogging, created by Kalyn of Kalyn’s Kitchen and now Kalyn has passed it on to Haalo, of CookAlmost Anything At Least Once.

Here is what you have to do. Prepare a recipe using herbs, vegetables, plants, edible flowers or fruit on your own blog, and email the link over to me ( ivyliac [at] gmail [dot] com) before Sunday the 7th December.

Here are the rules:

Post about any herb, plant, fruit, vegetable or flower – read the rules to ensure that your post does qualify. Please include a link to both this post and to Haalo’s announcement post.

Send an email to ivyliac AT gmail DOT com with WHB#161 in the subject line and the following details:

  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your Location
  • Attach a photo: maximum 500px wide (no more than 75kb)

Emails must be received by:

  • 3pm Sunday – Utah Time
  • 9pm Sunday – London Time
  • 8am Monday – Melbourne (Aus) Time
  • or you can use this converter to find out the corresponding time in your location.

You can also check out who’s hosting for the rest of the year at this post and find information about hosting WHB.

Here my entry for Weekend Herb Blogging #161.

Glyko Kydoni (Quince Preserve) with Almonds

Preparation time:  30 Minutes

Cooking time:  45 minutes

Makes 4 big jars and the syrup is enough to cover the preserve.

Ingredients

  • 1.750 grams of boiled quince (2 ½ kilos)
  • 1.750 grams of sugar
  • Juice from 1 lemon
  • Water to cover them
  • Peel of 1 lemon
  • 4 fragrant geranium leaves
  • ¼ cup lemon juice
  • 1 cup blanched and toasted almonds

Directions

  1. Prepare a big bowl with water with lemon juice.
  2. Peel the quinces and remove core, quarter them and put them in the water.
  3. In a sauce pan add the water with lemon juice and lemon peel and cook the quartered quince, until soft, for about 15 minutes.
  4. Drain and keep the water.  Weigh them and put the quince back in the pot with the same amount of the sugar.  Add the fragrant geraniums and add 5 cups of reserved water.
  5. When the sugar dissolves, bring them to a boil and then simmer for fifteen minutes. Set aside to cool and drain them again.  Put the syrup back on the heat and cook for 15 more minutes.  Add the quince as well as the lemon juice and cook for 1 more minutes.  Turn off the heat and let it cool before adding the almonds.  .
  6. Place in clean sterilized jars

Note:  You can discard the fragrant geranium and the lemon peel but I leave them in the jars for more aroma.

Glyko Kydoni me Amygdala (Quince Spoon Sweet)
Glyko Kydoni me Amygdala (Quince Spoon Sweet)
Rate this recipe
Category: Fruit Preserves & Jams
Cuisine: Greek Cuisine

Glyko Kydoni (quince preserve) is one of my favourite autumn fruit preserve.  Depending on the variety, once cooked it transforms into a nice pinkish to red colour and all its beautiful aroma is released.

Ingredients
4 jars
  • 1.750 grams of boiled quince (2 ½ kilos)
  • 1.750 grams of sugar
  • Juice from 1 lemon
  • Water to cover them
  • Peel of 1 lemon
  • 4 fragrant geranium leaves
  • ¼ cup lemon juice
  • 1 cup blanched and toasted almonds
Instructions
Prep
30 minutes
Cook
45 minutes
  1. Prepare a big bowl with water with lemon juice.
  2. Peel the quinces and remove core, quarter them and put them in the water.
  3. In a sauce pan add the water with lemon juice and cook the quartered quince, until soft, for about 15 minutes.
  4. Drain and keep the water. Weigh them and put the quince back in the pot with the same amount of the sugar. Add the fragrant geraniums and add 5 cups of reserved water.
  5. When the sugar dissolves, bring them to a boil and then simmer for fifteen minutes. Set aside to cool and drain them again. Put the syrup back on the heat and cook for 15 more minutes. Add the quince as well as the lemon juice and cook for 1 more minutes. Turn off the heat and let it cool before adding the almonds. .
  6. Place in clean sterilized jars

A similar recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Update:  November, 2017:

This year I decided to make the quince preserve a bit different.  I grated the quince, I prepared the syrup first and then cooked the quince in the syrup.

The whole procedure from start to end takes about one and a half hour.  If you have some help peeling and grating the quince, then the time is reduced considerably.

The result is a cross between a fruit preserve and a jam, as this can be eaten on its own, added to desserts or spread on bread, like jam.

I hope the video will help you make it!

quince kydoni preserve image

Kydoni Trifto (Grated Quince Preserve)

Preparation time:  1 hour

Cooking time:  35 minutes

Makes:  2 big and 1 small jars

Ingredients:

  • 1.500 grams (4) quince
  • 1 kilo sugar
  • 3 cups (750 ml) water
  • Peel of 1 lemon
  • 4 fragrant geranium leaves
  • Juice of 2 lemons
  • 100 grams blanched and roasted almonds

Directions:

  1. Put the sugar, water, lemon peel and fragrant geraniums in a pot and simmer for 15 minutes.
  2. Blanch and roast the almonds.
  3. Prepare a bowl of water with the juice of one of the lemons.
  4. Peel, quarter and core the quince.  Put them in the bowl of water.
  5. When all are done, grate them on the big side of a box grater and put it back in the bowl with the lemon water.
  6. Drain the grated quince and put it in the syrup.  Cook it on medium heat for half an hour, mixing every now and then.
  7. Finally add the juice of the second lemon and cook for five more minutes.
  8. Set aside to cool and then add the roasted almonds.
  9. Store in sterilized jars.
  10. No refrigeration is necessary.

 

Collage Quince preserv image

 

Other Similar Recipes:

Glyko Kerassi (Cherry Spoon Sweet)
Glyko Karpouzi (Water Melon)
Glyko Nerantzi (Bitter oranges)
Glyko Bergamonto (Bergamot)
Glyko Vyssino (Sour cherries)
Glyko Karydaki (green immature walnuts)

Glyko Kydoni me amygdala (Quince with almonds)
Glyko Kydoni me kastana (Quince with chestnuts)
Glyko Milo (Apples)

Glyko Melitzanaki

Glyko Syko (Figs)

Glyko Stafyli (grapes)

also

About Spoon sweets
How can we tell if the syrup is ready?
How to fix spoon sweets

Kopiaste and Kali Orexi,

signature Ivy

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35 Responses

  1. A delightful speciality! That recipe is really interesting… I still have to taste your gift, but I’m waiting for a chosen/good moment in order to enjoy it to it’s fullest.

    Cheers,

    Rosa

  2. Great job Ivy! Congrats on hosting the WHB this week :D. I’ll try to send you a recipe, but I’m really busy lately… I remember my grandmom cooking quince when I was a kid and making dulce de membrillo out of it… my brother was insatiable, he could eat tones of it!!! I didn’t like it much though. Should try again and see if I now like it 😀

  3. Aaah! Sweet “kydoni”…my favourite. My yiayia used to make a marmalade from this…so good!

  4. We had a type of quince tree in front of the house. I believe it was only ornamental but we had to remove it as well as the crab apple tree when they brought the Sterile Insect Program to the Okanagan.I am looking forward to the roundup for the WHB. I know you will do an excellent job sis!!

  5. Quince is a fruit I am not familiar with so this is interesting to me. I actually prepared something with lemon balm from the green market yesterday and was planning to post it sometime in the future…I guess the future is closer than I thought. I’ll get into your Weekend Herb Event.

  6. Ivy

    Thanks very much. Shall be looking forward to receiving your entries.

  7. giz

    I finally found quince in one of the markets but it was so price prohibitive I had to pass. I’m a big fan of these spoon desserts – this looks so good. We’re hoping to submit something for WHB this week. The roundup this time of year should be great.

  8. This sounds wonderfully aromatic. I will try and send you a WHB entry this week.

    Meanwhile, just wanted to let you know that the Grow Your Own roundup with your Tyrokafteri is now up on the Crispy Cook. Thank you for your tasty entry.

  9. Ivy

    Giz, thanks. I bought some more today from the Farmers’ market and they were priced 2.50 Euros a kilo. Actually I was planning to buy chestnuts to make spoonsweet but they were over prices 5.50 Euros so I passed as well.

    Rachel, I’m coming over. Thanks.

  10. Quince has a most beautiful smell and flavour. I have a little more like bush than tree, growing in my garden and last year it produced a little fruit I’m happy to say. Your recipe sounds wonderful Ivy.

    Rosie x

  11. Ah! these looks great ,quince fruit is new to me, but seeing in pics looks very similar with pear,is its same?
    I am sure it will taste great with breads also.
    hugs and smiles

  12. I love the colour. I have heard so much about quince but never tried them.

  13. I must remind myself to put quince tree on our next Winter shopping list to the nurseries. Looks fabulous! Will be great eaten with pavlova or other desserts.

  14. I love the term spoon sweets. Instanlty one thinks yummy. I remeber a long time ago and bought a quince and tried to bite it raw. Horrible experince, but if I ever see them again I would make something like this.

  15. I love the term spoon sweets! Instantly I think of how yummy it will be. I rember buying a quince a long time ago. I unknowingly bit it raw. Big mistake. I would like to find some again and make something such as this.

  16. I have no idea what Quince was until today! I love the idea of “spoon sweets”!

  17. Yum, Ivy! I love spoon sweets and quince. I wish I didn’t have such a hard time finding quince here. Looks delicious.

  18. I have never heard of quince before. They kind of look like pears. The end result looks so delicious. I used to make alot of different types of jams.

  19. That sounds like such a great treat. I think what amazed me the most was the beautiful color you got on the quince–I’ve never seen one so vibrant and red! It makes for such a great presentation

  20. Lovely sweets Ivy, and congrats on hosting your first Weekend Herb Blogging.

  21. delicious – i made three jars of this last week (but the first jar has already been eaten…)

  22. wow! it looks delicious and too shiny! mouthwatering………!

  23. Ivy

    Thanks for the lovely comments. We really enjoyed it and of course it has disappeared and today I am making some more.

  24. this is very unique, and very interesting… thanks for sharing… 🙂

  25. Quiches are rare to find here,the sweet relish looks delicious.

  26. Hi ivy
    thats a nice concept and quince sppon sweet is a nice revelation..thanks for sharing the recipe….will keep it for my future prep.

  27. Bravo Ivy! And the fresh geranium leaf too! Very nice recipe and a very nice spoon sweet, great work! 🙂 (Those fresh quince look fantastic…)

  28. Hello Ivy. What a wonderful recipe. I love quince. And when you cook it like you did, the aroma is simple grand. How I wish my computer could pick up on aromas and send them to me.

  29. ciao ivy!
    this is amazing…my dear romanian friend crsitina..gave me almost the same recipe as yours.
    I still have one or to quince left, and now I do have to try it!!
    :))
    yours looks lovely!!!
    have a nice day
    baciusss

  30. I’ve never used geranium leaves in food. Can you take the leaves from the same geraniums we find in gardens ? What taste has it got ?

  31. Ivy

    Hi Brii, welcome. I am very glad to see you here. I think they do make spoon sweets in Romania as well.

    Welcome Virginie as well. Actually there are many species of geraniums and if you follow the link I have in the post you may recognize this. We have them in our gardens.

  32. Thanks for the help and your wonderful recap’. I will have a deeper look at it tonight. Yes toasted chick peas are also used as an alternative to coffee bean. In organic shops, we still can find different mixes of toasted roots and beans. I love the one we call “yannoh”. it is very soft.

  33. What a delicious-looking recipe! looks delicious!

  34. Very nice, Ivy, your recipe is fancier than mine…I’ll have to use the lemon peel next time. Any idea which kind of scented geranium is “the one?” There’s so many types of scented geraniums for sale in nurseries here that I always just give up and use vanilla instead.