Finally I have got round to posting about the medlar jelly I made a few weeks ago. However, I had to have two goes at making it because I first started it before work and rushed the boiling bit and it didn’t set. So a few days later I poured it all out of the jars back into the saucepan and reboiled it – thankfully this time it set.
This was my first effort ….
This isn’t a recipe as such. Take your bletted medlars
Put them in a large preserving pan with some sharp cooking apples (if you like – I thought it would help them set).
Cover with lots of water. Bring to the boil and simmer for 45 minutes or an hour or so. Nigel Slater says not to squash the medlar fruit while simmering as it will make the jelly cloudy. While I hate to disagree with Nigel Salter on anything as he is essentially a culinary god in this house, it makes no difference if you squish the medlars at this stage. I squashed them as if it was going out of fashion – squish, squish, squish – I think it releases flavour. The resulting gloop looked very cloudy and quite unappetising – no photos as it was too dark in our house.
But don’t worry, just strain it through a straining bag or muslin or something. You shouldn’t squish it at this point. If you squash the pulp now to get more juice through it will make cloudy jelly. Just leave gravity to do its thing. Don’t squish now.
Take equal parts of juice (which will still look a little murky) and sugar – so 1 litre of juice to 1 kg of sugar. Put in a large preserving pan, bring to the boil and boil until the setting point is reached. Then do the wrinkle test, just to make sure otherwise you might be left with medlar syrup as I was.
Pour into sterilised jars and seal.
Tomorrow I will write about making medlar cheese.