Name: Greek Quince Preserves: Kydoni
Yield: 1
Cuisine: Greek
Ingredients: 1 pound (500g) quince fruits (about 3-4 fruits); 1 pound (500g) granulated sugar; 3-4 geranium leaves; 3 whole cloves; 1 and 1/2 cups water; Juice of half a lemon; 1 teaspoon pure vanilla extract; whole almonds

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An easy version of the sweet and tangy delicacy made from carefully selected, ripe quinces!

Watch the Video:

Make this classic Greek autumn quince preserves known as kydoni. If you stop by anyone’s home in Greece, they usually have some type of fruit or vegetable preserved in a sweet syrup. They’ll serve it on a small plate with a spoon and a hot cup of Greek coffee. Kydoni is one of my favorite spoon sweets, and you can find quince in the grocery store from September to December. They look like a cross between an apple and a pear but taste citrusy and kind of bitter. So, you have to cook them with some sugar.

I’ve seen so many recipes online and in cookbooks that make this more complicated than it needs to be, but I’m sharing my mom’s recipe. It’s the easiest way to make kydoni. The golden-yellow fruit pieces are simmered in a sugar syrup with aromatic spices, resulting in a glossy, amber-hued preserve. You’re going to love it as much as I do!

Why you’ll love it

Sweet

Aromatic citrus

Warm clove spice

Tender quince fruit

Delicious sweet and tart quince preserves that’s easy to make and everyone will love!

Here’s what you’ll need

Quince fruits -peel and cut quickly because these oxidize.
Granulated sugar
Geranium leaves -or substitute a cinnamon stick
Whole cloves
Water
Juice of half a lemon -fresh is best!
Pure vanilla extract
Whole almonds -substitute blanched toasted almonds

Greek Quince Fruit preserves in a sweet syrup with geranium and almonds

How to make Greek Quince Preserves known as Kydoni

Peel the quince fruits and quarter them.
Remove the seeds and chop the fruit. (see video)
Place the fruit in a pot with sugar, lemon juice, cloves, and geranium leaves.
Bring the mixture to a boil and reduce the heat to medium.
Once a steady simmer is reached, loosely cover the pot with the lid. Keep a close eye on it so the syrup does not boil over.
Cook the mixture for 45 minutes.
Remove the lid and discard the geranium leaves and cloves.
Cook uncovered for an additional 15 minutes.
In the meantime, place a small plate in the freezer for 10-15 minutes.
Once the preserves are done cooking, place a tablespoon of the fruit preserves on the cold plate and let it stand for 3-5 minutes.
If the syrup thickens, it is ready.
If it is still runny, cook it for an additional 5 minutes. (See Video for consistency)
Remove the pot from the heat, stir in the vanilla extract, and set aside to cool.
Place the almonds in a bowl and pour enough boiling hot water over them to cover.
Once the water cools to room temperature, remove the skin from the almonds and place them on a baking pan.
Toast them in the oven at 350 °F, 180 °C for 7-10 minutes or until lightly golden.
Add the toasted blanched almonds to the preserves and mix together.
Transfer the preserves to jars.

Serving

When quince is in season, I try to make as many batches of kydoni as possible. I love to give it as gifts throughout the holiday season because it’s so beautiful and delicious. Plus, a lot of people have never tried a quince fruit, so a jar of quince preserves makes a unique gift. You can store it in the refrigerator for up to two months, but if you can it, you’ll be able to store it at room temperature in your pantry until you open it. Like any other preserve, you can enjoy this spread on toast, stirred into yogurt, or served alongside cheese and crackers. However, the very best way to serve it is in a beautiful bowl or on a small plate with a spoon and a hot cup of Greek coffee. Kali Orexi!