Greek Recipes

Greek and Cypriot recipes

Quince Jam – Marmelatha Kithoni


  • 2 1/2 kilos of quince
  • Sugar
  • Juice of 1 lemon
  • 3-4 leaves of sweet-scented pelargonium
Quince Jam - Marmelatha Kithoni

Quince Jam – Marmelatha Kithoni


  • Wash well under plenty of running water.
  • Peel, cut in half or quarters and remove the center core with the pits.
  • Place the cut quinces in a pot and pour enough water to cover them.
  • Bring to boil over high heat, then cover the pot, lower the heat and cook until they are soft.
  • You can try them by piercing them with a needle and if they fall off they are cooked.
  • Once the quince pieces are cooked, drain the water and use a food processor or a blender to purify them.
  • Measure the purified quinces putting it in a pot and for every 1 1/4 cup of quince puree add 1 cup of sugar.
  • There is no need to add any water because the quince absorbed enough water.
  • Place the pot on low heat and stir occasionally until the sugar is dissolved.
  • Once the quince jam starts getting thicker, add the lemon juice and sweet-scented pelargonium and stir more frequently with a wooden spoon until you get the desired thickness.
  • Remove the pot from the heat, remove the pelargonium leaves and spoon transfer the jam into sterilized jars.
  • Let the Marmelatha Kithoni (Quince Jam) in the jars cool down completely and refrigerate.

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