Photo: Jules Grandgagnage, CC BY-SA 4.0 · source
Jelly · From Bladwijzer
Medlar jelly
- Makes: ± 3 jars
- Time: 1 hour + overnight draining
- From: Medlar
Ingredients
- 1.5 kg medlars, mostly bletted with a few still firm
- ± 1 litre water
- juice of 1 lemon
- sugar: 750 g per litre of juice
Method
- Rinse the medlars and cut them in half; the firm fruit adds extra pectin.
- Put them in a pan, add just enough water to cover and simmer gently for 45 minutes until pulpy.
- Pour everything into a sieve lined with a damp cloth or a jelly bag and leave to drip overnight; do not squeeze, so the jelly stays clear.
- Measure the juice and add 750 g of sugar per litre, plus the lemon juice.
- Boil hard until the jelly sets on a cold plate, usually after 8 to 15 minutes.
- Skim off the foam and pour the hot jelly into clean, hot jars; close at once.
Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge. Lovely with game, poultry and cheese.