Kythoni Xysto (Grated Quince Preserve)
                 
      4    Quinces (about 1 kg)                2    Thin lemon rind strips             
      3 c  Water                             1/4 c  Blanched split almonds *
      4 c  Sugar                               2 tb Lemon juice
      1    Piece cinnamon bark *Or*
      2    Rose geranium leaves
	 
  *Note: almonds should be toasted.

  Cooking time: 1 1/2 hours

  Wash quinces well and rub off all fuzz.  Peel, quarter and remove
  core. Place peels and cores in a pan with 2 cups water and boil for
  20 minutes. Grate quince quarters and place in a heavy preserving pan
  with remaining water.  Leave aside until peels are boiled.  Do not be
  concerned if quince discolours.

  Strain liquid from peels into a measuring jug and make up to 2 cups
  with water.  Add this to grated quince with the sugar, lemon rind and
  cinnamon bark or washed geranium leaves.  Place over medium heat and
  stir occasionally with a wooden spoon until sugar is dissolved.
  Bring to the boil and boil fairly rapidly for 1 hour or until it gels
  when tested on a cold saucer.

  Stir in almonds and lemon juice and boil 1 minute longer.  Ladle into
  hot, sterilized jars and seal when cold.

  Note:  As the peel and core contain pectin, the setting ingredients
  for jellies and preserves, it is advisable that these be boiled to
  extract the pectin.