Medlar Jelly

medlar jellyFinally 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 ….

unset-jellyvery sad isn’t it – more like medlar syrup – which to be fair isn’t a bad idea.

This isn’t a recipe as such. Take your bletted medlars

bletted medlar

Put them in a large preserving pan with some sharp cooking apples (if you like – I thought it would help them set).

apples and medlars for jelly

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.

jellyThis is very good. You know I might experiment with making crumpets and having them with this – James wants to try crumpets and I have never made them before … we will see.

Tomorrow I will write about making medlar cheese.

9 responses to “Medlar Jelly

  1. The jelly looks great, shame we can’t taste through the post too. 😉

    I’d love to have your crumpet recipe. I (ironically) tried one at the weekend but wasn’t impressed so discarded the results.

  2. I have never made crumpets before, but will experiment in the next week or so – will share the results and recipe here. Oh no – shame about the recipe not working for you.

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