Medlar Jelly

Medlar Jelly
Recipe type: Jam
Cuisine: British
  • Medlars
  • Sugar
  • Water
  1. Place ripe medlars in a preserving pan with just enough water to cover them.
  2. Simmer until the fruits become a pulp.
  3. Strain the mixture through a jelly bag and collect the juice.
  4. Measure the juice and for 600ml (1 pint) , add 350g (3/4lb) of sugar.
  5. Place the juice and sugar into a preserving pan and heat, stirring all the time until the sugar has dissolved.
  6. Boil for two hours until the juice becomes a still jelly.
  7. Skim the jelly if necessary.
  8. Pour into prepared jars.

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