Medlar Jelly
Author: 
Recipe type: Condiment
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
A unique jelly made from medlars that's wonderful with roasted meats.
Ingredients
  • 2kg medlars, bletted and halved
  • sugar (varies) 450gms for every 600gms medlar juice
  • 1 apple
  • rind of half a lemon
Instructions
  1. Rinse the medlars and halve them.
  2. Place in a big pot and cover with water.
  3. Bring to the boil and continue to simmer for around 60 minutes.
  4. Line a colander with several layers of cheesecloth or gauze, set it over a deep bowl, and ladle the cooked medlars and the liquid into the colander. Let it strain overnight undisturbed. Do not press down on the cooked fruit to extract more juice from it or your jelly will be cloudy.
  5. The next day pour the liquid into a large pot – you should have about 1 quart (1l). Put a small plate in the freezer. Add the sugar to the juice in the pot and cook the jelly until it reaches 220ºF (104ºC) or until it jells, which may happen a little before or after that temperature.
  6. To test the jelly, put a spoonful on the plate in the freezer and let chill a few minutes. If, once cold, it wrinkles when you push it with your finger, it’s done. If not, continue to cook the jelly until it jells. When ready, if you wish, you can offset sweetness with a few drops of fresh lemon juice.
  7. Ladle the jelly into sterilised jars.
  8. The jelly will keep in the fridge for 12 months.
Recipe by Hotly Spiced at http://hotlyspiced.com/medlar-jelly/