Kay’s medlar jelly
Team member Kay has been out collecting medlars recently ready for making medlar jelly which she recommends as the perfect addition to your cheeseboard this Christmas.
Medlar trees are in the rose family and while they are easy to grow they seem to have fallen out of popularity, perhaps because of their vulgar nickname! If you don’t have access to a medlar tree of your own to harvest fruit from, you might find them at a specialist food shop in the autumn.
-
- Spaced out bletting
-
- Ready to serve
Instructions
Bletting your medlars
Bletting is a process of softening that goes beyond ripening. Leaving medlars to ‘blet’ will give them a sweeter taste. Spread your medlars out in a single layer indoors in a well ventilated spot for anywhere between a few days to a few weeks; you will have to check them often and you will know they are ready when they are soft to the touch and almost squishy. The addition of unbletted medlars will help with the set.
- Wash the medlars and place in a large saucepan, add enough water to cover and boil on medium heat with a lid on until the medlars have broken down (approx. 30-40 mins)
- Pour the fruit and liquid into a jam strainer bag over a large bowl to catch the juice. Leave it until all the juice has dripped through.
- Measure the juice and pop it back in a saucepan. Boil for 4 minutes then add an equal amount of sugar (i.e if you have 2 cups of juice you will need 2 cups of sugar) along with the juice from your lemons. Stir until the sugar dissolves then pour into clean jars and seal.
___________________
Ingredients
- 800g bletted medlars
- 200g firm medlars
- Approx 500g sugar
- Water
- 2 lemons
