Medlar Jelly Recipes

MEDLAR JELLY

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.