It’s that time of year again when Mum has an abundance of medlar fruit hanging on the tree in the front garden. In years gone by she has let friends in the village come and take them away but this year she decided to make some medlar jelly with a little help from me. You can pick them hard and let them blet but we allowed them to blet on the tree before picking them and also collecting the ones that had dropped to the ground to. In all we had 14lbs of fruit to play with.
Firstly we washed, rinsed and quartered all the fruit and then placed into a preserving pan and added just enough water to cover (half a pint to each pound of fruit). We then simmered for 30 to 45 minutes until soft and pulpy.
Next was the fun part of straining. Mum only had a small jelly bag so we utilised some thick stockings too. The important thing here is not to squeeze or force the pulp through the nets as this will produce cloudy jelly. We allowed ours to drip through the night.
Once we were happy that all the juice had dripped through we measured the amount of juice and made a note of it. Then we poured it into a clean preserving pan and brought to boiling point. We then added 650g of sugar to every litre of juice we had. At this stage we added the juice of 3 lemons.
We continued stirring until all the sugar was dissolved (stirring in one direction only reduces foam). We boiled rapidly until setting point was reached. To test this we put a blob of jelly on a fridge-cold saucer. Once cooled we ran a finger through it to see if it cracked. Mum then carefully poured the jelly into some already sterilised jars and voila! I think we’ll try it with some roasted pheasant tomorrow.