Medlar Jelly Recipe
Ingredients
| 1-8 kg / 4 lbs medlars | ||
| 1 large lemon or 2 teaspoons citric acid | ||
| About 1.7 litres / 3 pints water | ||
| Sugar | ||
Directions
GETTING READY
1. Wash fruit and cut into pieces.
2. Preheat the oven to 225°F/ 110°C/ Gas ¼
3. Add sugar to a bowl and place in the oven to warm
4. Ready 3-4 preserve or coffee jars with tight fitting, vinegar proof lids. The jars should be clean and dry. Place in the oven to warm and sterilize them
MAKING
5. In a heavy bottomed saucepan, add cut medlars and pour enough water to cover the fruit.
6. Place the pan on a medium flame and bring to a boil, then simmer till the fruit is soft and pulpy.
7. Strain the liquid through a scalded jelly bag, without squeezing, so that you get a clear jelly.
8. Measure and return the liquid to the saucepan. Add lemon juice or citric acid.
9. Place pan on a medium flame and bring the liquid to a boil.
10. For every 1 pint of juice, add 12oz of warm sugar. Simmer while stirring to dissolve sugar.
11. Once sugar has dissolved, increase heat and boil rapidly for 25-30 minutes till setting point is reached.
12. Using a metal spoon, skim off the scum from the surface.
FINALIZING
13. Pour the viscous liquid into the prepared jars till the brim. Cover jars with waxed paper discs, waxed-side down.
14. When the jelly has cooled and set, put on the lids and close tightly.
15. Label the jars with name and date of making.
16. Store in a cool dry area like your pantry.
SERVING
17. You can use the jelly as an accompaniment, topping or as a filling.
1. Wash fruit and cut into pieces.
2. Preheat the oven to 225°F/ 110°C/ Gas ¼
3. Add sugar to a bowl and place in the oven to warm
4. Ready 3-4 preserve or coffee jars with tight fitting, vinegar proof lids. The jars should be clean and dry. Place in the oven to warm and sterilize them
MAKING
5. In a heavy bottomed saucepan, add cut medlars and pour enough water to cover the fruit.
6. Place the pan on a medium flame and bring to a boil, then simmer till the fruit is soft and pulpy.
7. Strain the liquid through a scalded jelly bag, without squeezing, so that you get a clear jelly.
8. Measure and return the liquid to the saucepan. Add lemon juice or citric acid.
9. Place pan on a medium flame and bring the liquid to a boil.
10. For every 1 pint of juice, add 12oz of warm sugar. Simmer while stirring to dissolve sugar.
11. Once sugar has dissolved, increase heat and boil rapidly for 25-30 minutes till setting point is reached.
12. Using a metal spoon, skim off the scum from the surface.
FINALIZING
13. Pour the viscous liquid into the prepared jars till the brim. Cover jars with waxed paper discs, waxed-side down.
14. When the jelly has cooled and set, put on the lids and close tightly.
15. Label the jars with name and date of making.
16. Store in a cool dry area like your pantry.
SERVING
17. You can use the jelly as an accompaniment, topping or as a filling.
Chef
