For this recipe you need to use bletted medlars, ones which have started to decay. (Read the medlar post.) You will also need to have sterilized glass jars which are warm to pour the jelly into. Medlar jelly does not need pectin as the fruit contains enough to set it. It goes well with rich meat such as pheasant.

MEDLAR JELLY                                                            
3lbs or 1½ kgs bletted medlars, halved
400gr. firm medlars (unbletted) halved
3 large lemons, halved
2 tart (sharp) apples, halved
2 litres water
800 gr sugar

Remove any rotten bits of the medlars. Then put all the fruit in a large, deep saucepan and cover it with water.
Bring the mixture to the boil and then turn the heat down and simmer the mixture for an hour, partially covered with the saucepan lid.
After an hour, pour the fruit mixture into a jelly bag or large piece of muslin and tie to a tap with a jug or bowl underneath to catch the strained liquid. Squeeze occasionally to help speed up the process.
When all the juice has been extracted from the bag or cloth, pour it back into the cleaned saucepan and boil it hard for about six minutes. Next add the sugar.(If you have four cups of liquid, you need to add four cups of sugar and so on.)
When the sugar has dissolved, continue boiling for another two minutes, then ladle the liquid into the jars, seal and leaves to cool.
After twelve hours or so check the jelly to see if it is firm; if it isn’t pour it back into the saucepan and boil for just under ten minutes. Pour it back into the jars and it will set. 

1 comment:

  1. your photo is of quinces not medlars. both make lovely jelly