Medlar Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 1lb/1 kg medlars
  • 1 lemon
  • Sugar


Use very ripe medlars when they have ‘bletted’ or softened. Peel them and remove the pips. Slice the flesh into a pan with enough water to cover the fruit. Cut up the lemon without peeling, and add to the pan. Simmer until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 12oz/375g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissol