Medlar Jelly

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 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 dissolved. Boil hard to setting point. Skim well, pour into small hot jars and cover. This may be eaten as a spread, but is delicious served with game.

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