Medlar Jelly is a traditional British recipe for a classic clear jelly made from a base of bletted (partly rotten) medlars with sugar and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Medlar Jelly.
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The medlar is a fruiting tree of the rose family. The most frequently found is the Common Medlar Mespilus germanica, a native of southwest Asia which has been introduced throughout Europe. Once common in farmhouse gardens and orchards they are not commonly planted today, though you may be lucky to have an old, gnarled, example in your orchard (the tree is sensitive to wind and this makes it grown in a very contorted shape). In northern Europe it's not warm enough for the fruit to ripen naturally. As a result the hard and acidic fruit only become edible after being softened (bletted) by the first frost (when the fruit begins to decay and ferment). You can also take ripe medlars from the tree and spread on some type of absorptive material (such as straw, sawdust, or bran) somewhere cool, and allowed to decay for several weeks before using. Once the process is complete, the flesh will have broken down enough that it can be spooned out of the skin. The taste of the sticky, mushy substance has been compared to sweet dates and dry applesauce, with a hint of cinnamon.
Ingredients:
500g bletted medlars, quartered
170ml water
375g sugar per 500g liquid
juice of 1/2 lemon
Method:
Combine the fruit and water in a pan. Bring to a simmer, cover, and cook until soft (about 90 minutes, depending on the degree of bletting). Pour into a jelly bag (or a colander lined with several layers of muslin) then set over a bowl and allow the liquid to drain over night. Don't be tempted to squeeze the bag or to press down on the contents, you will just end-up with a cloudy jelly. Allow to drip naturally (if you wish you can keep the fruit pulp to make medlar chutney or fruit pies).
The following day, measure the volume of liquid and add 375g sugar for every 500ml of liquid. Add the fruit liquid and the sugar in a pan along with the lemon juice. Bring to a rapid boil, skim the surface, and cook for 4 minutes. Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.
When ready allow the jelly to cool then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed.
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