Medlar Jelly Recipe

Ingredients

What is a medlar? Grown on the medlar tree, it is a round, brown, hard fruit that appears in the hedgerows of the countryside in autumn. It can only be eaten after the first frosts, once it has bletted: the flesh softens and releases an extraordinary woodland fragrance, mingled with notes of quince and chestnut. Like pear, quince, mirabelle plum and apricot, the medlar belongs to the great family of orchard fruits.

INGREDIENTS FOR ABOUT 6 JARS OF 250G

• 1 litre of medlar juice
• 2 lemons
• 700 g of white granulated sugar
• 25 cl of apple juice

EQUIPMENT

• A paring knife
• A jam pan
• A jelly bag or jelly sieve
• A bowl
• A cooking thermometer
• A plate placed in the refrigerator
• 6 jars of 250g (or smaller jars)

Want the same delicious result without spending time in the kitchen? Our Pear & Vanilla Jam brings together the same indulgent flavour combination, ready to spread. And if the medlar has whetted your appetite for other orchard treasures, discover our pear, quince, mirabelle plum and apricot jams.

Instructions

1) Prepare the medlar juice. Wash the bletted medlars in cold water. Then cut them into quarters with a paring knife, and remove the stones.

2) Place the medlar quarters in the jam pan, covering them with water. Cook over low heat for one to two hours, stirring regularly.

3) Place the cooked medlars in a jelly bag or sieve over a bowl and leave to drain overnight to collect the juice.

4) The next day. Pour the medlar juice, sugar, apple juice and lemon juice into the jam pan and bring to the boil. Heat to 106 degrees C, checking the temperature with a cooking thermometer.

5) Do the cold plate test. Drop a bit of jam onto a plate that has been chilled in the refrigerator for 5 minutes. If the jam sets, it is ready! If it runs, keep cooking a little longer!

6) Pot immediately.

7) Enjoy the medlar jelly. Sweet version: toasted country bread, a pear tart. Savoury version: fresh goat cheese, hard cheeses such as emmental.