Medlar Jam

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg medlars
  • Sugar
  • Vanilla pod

Method

Medlars are old-fashioned fruit shaped like large rose-hips and the colour of unripe russet apples. They are very hard and should be gathered when fully formed, then kept for some weeks until soft or ‘bletted’, when the flesh will be brown. For the jam, scrape the pulp from very ripe medlars and cook very gently until soft, adding very little water if necessary so that they do not burn. Sieve a