Medlar Jelly Recipes
MEDLAR JELLY
Medlar jelly is easy to make from this lesser known fruit. Perfect on toast, served with cheese or cold meats, or to sweeten stews and gravies. Hunt out some medlars in late autumn and get jellying! Just three ingredients and no pectin needed.
Provided by Helen Best-Shaw
Categories Jams and Preserves Preserving
Time 12h45m
Number Of Ingredients 5
Steps:
- Allow the fruit to blet, by placing them in a cool, dry place in a single layer. They're ready to be made into jelly when about ¾ of your medlars are dark brown and soft.
- Cut the fruit and apple into quarters. Add to a large saucepan with the water.
- Bring to the boil and simmer gently until all the fruit (including the unbletted fruit and the apple) is soft. This will take about 15-20 minutes.
- Spoon the fruit into a jelly bag and suspend it over a bowl to catch the juice. Leave to drain for about 12 hours, until no more is dripping out. Don't poke or squeeze the bag.
- Weigh the juice, and weigh out 75% of the fruit weight in sugar. Add juice, sugar and lemon juice to a large saucepan. The saucepan should be no more than half full.
- Place clean jam jars in the oven, and heat to 140°C / Gas Mark 1. Place the lids in a bowl and cover with boiling water.
- Heat the saucepan gently to dissolve the sugar.
- Once the sugar has dissolved, increase the heat to bring the jelly to a rolling boil. Start testing for set, using either wrinkle, flake or temperature method.
- Once setting point has been reached, take the jelly off the heat.
- Fill the jam jars with jelly, and screw on the lids. Allow to cool. Store on a cool, dark shelf.
Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
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