Sorb jelly

I only make a few jellies - medlar, redcurrant and sorb, usually - and this is the only one I do every year, without fail. It has the perfect balance of sweet with an edge of sharpness that goes beautifully with blue cheese, pork and that enormous goose I have in the freezer for Christmas.

A blend of firm and bletted (frost-softened) fruit is perfect for making jelly - the soft fruit gives up its structure readily in a pan whereas the harder fruit gives you more pectin, which is nee