📝 About This Recipe
A cornerstone of Greek hospitality, Glyka tou Koutaliou are jewel-like fruit preserves served on a small silver spoon as a welcoming gesture to guests. These preserves are unique because the fruit remains firm and translucent, suspended in a thick, fragrant syrup rather than being cooked down into a jam. This recipe celebrates the aromatic zest of citrus and the floral notes of quince, capturing the essence of the Mediterranean sun in a jar.
🥗 Ingredients
The Fruit Base
- 500 grams Quince (peeled, cored, and julienned into matchsticks)
- 500 grams Bergamot or Thick-Skinned Lemons (zest only, sliced into thin ribbons)
- 2 tablespoons Lemon Juice (to prevent browning during prep)
The Syrup
- 1 kilogram Granulated Sugar (white refined sugar works best for clarity)
- 3 cups Water (filtered water preferred)
- 2 tablespoons Honey (Greek thyme honey adds incredible depth)
Aromatics and Finishing
- 3-4 pieces Pelargonium (Rose Geranium) Leaves (essential for authentic aroma; substitute with a drop of rosewater)
- 1 piece Cinnamon Stick (Ceylon cinnamon for a subtle spice)
- 1/4 cup Fresh Lemon Juice (added at the end to prevent crystallization)
- 1/2 cup Blanched Almonds (optional, for added crunch)
👨🍳 Instructions
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1
Prepare the citrus zest by lightly grating the outer skin of the bergamots or lemons. Peel the skins in wide strips, then slice them into very thin ribbons (about 2mm wide).
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2
Place the citrus ribbons in a pot of boiling water and boil for 5 minutes. Drain and repeat this process 3 times with fresh water to remove the harsh bitterness from the pith.
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3
While the citrus boils, peel and core the quince. Immediately drop the pieces into a bowl of water with 2 tablespoons of lemon juice to keep them from turning brown.
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4
Grate the quince using the coarse side of a box grater or slice into thin matchsticks. Rinse and drain well.
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5
In a large, heavy-bottomed pot, combine the 1kg of sugar and 3 cups of water. Bring to a boil over medium-high heat, stirring until the sugar is fully dissolved.
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6
Add the prepared quince, the blanched citrus ribbons, and the cinnamon stick to the syrup. Bring the mixture back to a boil.
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7
Skim off any foam that rises to the surface using a slotted spoon to ensure your syrup remains crystal clear.
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8
Lower the heat to medium and simmer for about 45-50 minutes. The fruit should become translucent and the quince will begin to turn a beautiful ruby-pink hue.
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9
Test the syrup consistency: drop a small amount onto a cold saucer. If it forms a distinct bead that doesn't run when the plate is tilted, it is ready.
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10
Add the honey, rose geranium leaves (or rosewater), and the blanched almonds. Simmer for another 5 minutes.
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11
Stir in the 1/4 cup of fresh lemon juice. This is crucial as it prevents the sugar from recrystallizing during storage.
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12
Remove from heat and let the preserve sit in the pot overnight. This allows the fruit to absorb more syrup and reach its final texture.
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13
The next day, if the syrup has thinned too much from the fruit juices, boil it for another 5-10 minutes until thick again.
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14
Ladle the hot spoon sweet into sterilized glass jars, ensuring the fruit is completely submerged in syrup, and seal tightly.
💡 Chef's Tips
Use a heavy-bottomed stainless steel pot to ensure even heat distribution and prevent scorching. Never stir the fruit aggressively; a gentle swirl of the pot is better to keep the fruit pieces intact. If you cannot find bergamot, use Seville oranges or thick-skinned organic lemons for the best zest texture. To check if the syrup is 'tied' (the Greek term 'desimo'), look for large, slow-popping bubbles on the surface. Always use a perfectly clean, dry spoon when serving from the jar to prevent spoilage.
🍽️ Serving Suggestions
Serve a single tablespoon on a small glass dish alongside a tall glass of ice-cold water. Spoon over thick, strained Greek yogurt for a classic and healthy dessert. Use as a sophisticated topping for vanilla bean panna cotta or cheesecake. Pair with a strong, hot Greek coffee (Ellinikos) to balance the sweetness. Drizzle over a slice of sharp Graviera or Manouri cheese for a sweet-and-savory cheese course.