Medlar Jelly

• 2lb medlars
• Sugar
• 1 lemon

Peel very ripe medlars, remove the pips, and slice the flesh into a pan with enough water to cover the fruit. Simmer with the cut-up lemon until soft. Strain the juice through a jelly bag. Allow 12oz sugar to each pint of juice and stir until dissolved. Boil fast for ten minutes until transparent. Skim well and cool slightly before pouring into jars and sealing. This can be eaten with bread and