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Medlar Jelly
Preparation info
- Makes about
4 x 225 g
- Difficulty
Easy
Appears in
By Mark Diacono
Published 2010
Try to use a mixture of bletted and unbletted medlars here - the unbletted fruit has a higher pectin content, so a combination ensures your jelly will set more easily.
Ingredients
500 g 500 g - Juice of
½
Method
Cut the medlars in half, put them in a large pan and pour in just enough water to cover. Add the lemon juice, bring the water to the boil, lower the temperature and simmer gently for an hour. Don’t mash the fruit, as this will make your jelly cloudy.
When the fruit is soft, strain overnight through a jelly bag into a bowl. (If you don’t have a jelly bag and stand, try the following inst