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Medlar jelly
Makes Around 500ml Sauces and accompaniments
Ingredients
- 1kg bletted medlars
- granulated sugar (375g for every 500ml of liquid)
- juice 1 lemon
- jelly bag
- sterilised glass jars
Method
Roughly quarter the fruit and place into a saucepan. Cover with water, bring to the boil and simmer for a good half an hour or so until soft and pulpy. Tip everything into a jelly bag, then leave overnight to strain into a bowl. Measure the juice and pour into a clean pan, along with 375g of sugar for every 500ml of liquid. Squeeze in the lemon juice and bring to the boil. Keep the pan on the heat, and stir regularly until it has reached setting point. You'll know it’s ready when a small blob cooled on a saucer wrinkles when you push your finger through it. Spoon into sterilised jars. The jelly should keep for at least a year if stored in a cool, dry place. Note: This method can also be used to make quince jelly and crab apple jelly, too.
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