Ingredients:

• 1 kilo of ripped quince
• 1 kilo plus 2 cups of sugar
• Juice of 1 lemon
• 3-4 leaves of sweet-scented pelargonium (Arbaroriza)
• Juice if 1/2 a lemon

Method:

• Wash and peel the quinces.
• Cut in half, remove the core with the pits and grade with the course side of the grader.
• Place in a pot and add the sugar and the juice of 1 lemon.
• Place the pot over the heat, stir occasionally with a wooden spoon for the sugar to melt.
• When the preserve starts to thicken, skim the foam from the top and stir constantly to prevent it from sticking to the bottom of the pot.
• Before you get the desired thickness of the preserve add the juice of half a lemon and the sweet-scented pelargonium.
• When the syrup sets, remove from the heat and set aside to cool down completely.
• When the preserve is cold, remove the pelargonium leaves, place in sterilized jars and refrigerate.
• Kithoni Trifto (Grated Quince Preserve) is one more of the Greek preserves always good to have around the house to offer to your guests.