Marmalatha Kythoni Quince Jam Recipe

Mediterranean countries have been growing and using quince for more than 4, 000 years, including in traditional jam recipes known as marmalatha kythoni. It looks and tastes a little like a lumpy pear, but it's not necessarily a fruit you want to eat raw. The flesh of the quince is dry, hard and has a very tart flavor, so it's best when it's been cooked. The fruit has a high pectin content, though, which makes it ideal for cooking down into a jam or jelly. In greece, lamb and pork also use with quince, so the taste of this jam goes well as a condiment with roasts of either. This jam is all-natural meaning no additives or preservatives, just simply quinces, sugar, and a little lemon juice. It's a light jam, and perfect for toast, as a filling for croissants and as a condiment.