Comments on: Medlar Jelly

By: Daniel Sest

Daniel Sest — Sun, 14 Mar 2021 14:58:51 +0000

Can someone send me some medlar fruit or even seeds ,I would like to try grow them here in qld.

By: Kath's in the kitchen

Kath's in the kitchen — Thu, 11 Mar 2021 05:47:14 +0000

Hi Charlie. I came across your blog after Googling “medlar jelly”. I’m so excited as I’m going to collect medlars next week! Just to clarify, do you cook the medlars with the apple and then strain it through the cheesecloth? Thank you.

By: Mrs Usher

Mrs Usher — Thu, 05 Nov 2020 12:23:49 +0000

It is the French who call them ‘cul de chien’ not the English and the translation is not very polite! Shakespeare referred to them, but again I will not repeat his description here, but it was not as quoted, though near. These fruits are unfortunately not very common in England (I am English and live in the south of England), but as I like to grow unusual trees and fruits I have a large tree in my garden. This year the fruit has been in abundance and I am looking forward to making this jelly. Thank you for the recipe. I have already given a large quantity to a friend who is a professional chef. She had never used them before and is delighted with the jelly she has made.

By: Slarti

Slarti — Sun, 03 Nov 2019 15:55:23 +0000

“Funny isn’t it letting them go rotten?”
No! Wait for the first night frost, this is the “old fassioned way” and is, what you can perform if the medlar is growing in your own garden and you are able to spend the time each day, wathing them… 😉 I for myself check them each day (since we had first Cold nighst this week) and they start falling down from the tree. So my jelly will be prepared latest end of next week…

By: hotlyspiced

hotlyspiced — Sun, 05 Jun 2016 02:37:46 +0000

Thanks so much for letting me know, Marija. Lovely to hear from you. You have come up with some great ways of using the jelly. I still have some jars leftover from last year. Recently I cooked a rolled loin of pork and along with the gravy, the medlar jelly went with it perfectly.

By: marija nikolic-paterson

marija nikolic-paterson — Sun, 05 Jun 2016 01:51:17 +0000

Thanks for the recipe. This medieval fruit is beautiful. We made the stunning jelly for the first time last year and now we can barely wait for them to blet in order to do it all again. The rosy coloured jelly was sweet, syrupy and stunningly aromatic like quince jelly, but dare I say even better. As if that was even possible! So delightful is this jelly that my 16 year old son and my father are the driving force for making more as it is perfect on his thin crepes. We also made past/cheese with the remaining flesh, which was then cut into tiny cubes rolled into balls like lollies and could be coated in icing sugar or cornflour. Delightful little treats. This was also done with the quince paste.

By: mjskitchen

mjskitchen — Fri, 12 Jun 2015 03:22:36 +0000

This is new! Have never heard of nor seen a medlar. It’s amazing how some so ugly (dog’s backside? :)) can be turned into such a beautiful colored jelly. WOW! Don’t think they grown anywhere around here unfortunately. Great looking jelly!

By: Dana @ Simply Romanesco

Dana @ Simply Romanesco — Mon, 08 Jun 2015 20:07:39 +0000

I’ve never made or tried medlar jelly but it looks delicious! Thank you for such a wonderful and informative post, Charlie 🙂

By: In My Kitchen, June 2015 - Hotly Spiced

In My Kitchen, June 2015 - Hotly Spiced — Thu, 04 Jun 2015 07:48:05 +0000

[…] my kitchen I am again, meddling with medlars. After my first batch of medlar jelly, I had enough fruit leftover to make a few more jars of jelly. Tomorrow this will transform into […]

By: Debra

Debra — Tue, 02 Jun 2015 21:57:40 +0000

I’ve never heard of medlars, let alone medlar jelly! It’s a beautiful color in the jar! I admire your willingness to put so much of your time and effort into something you didn’t have much confidence in! This was quite informative and very entertaining. I love the introduction to a fruit completely new to me!