Medlar Jelly

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 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 butter, or served with game.