Medlar Jelly

Last year I posted about Medlar trees, My mother had gifted me two for the garden at points during the year and they are a very easy small tree to look after. Not to mention quite beautiful.

P1030919 P1030918

This year I had enough Medlars to make something more than a small salad. I have been asked for recipes as I have been making a lot of jams, jellies and chutneys that I need to find time to update the blog with. Medlar jelly was a recipe I was asked for on the fb page , so here we go 🙂


Firstly a medlar is better bletted. This is when the usually very hard and sour the fruit has some give between your fingers and has gone brown you might ordinarily think an apple looking like this was no good. The process involves leaving them somewhere dry and dark for a while or waiting until after the first frost. Trickier as some will fall before that you might miss.

P1040360 P1040368

As with all jellies the amount & of the fruit isnt so important as the liquid obtained from it. This recipe can be followed to make almost any kind of jelly:

Wash the fruit


Chop and place in a pan barely covering with water, add an eating aplle, skin core and all and half a lemon with the rind etc


Simmer gently until soft and strain through a boiled muslin cloth, leaving overnight or as long as possible


Measure the juice collected in millilitres, you need the same amount of sugar in grams for any jelly. You can adjust to taste, I find many preserving recipes quite sweet and often only need half the amount. More sour fruits may need more, I had arounf 200 ml and 200 grams was perfect.


Heat the mixture slowly until the sugar is dissolved, then turn up the heat until the magical setting point of 105 oc is reached. If you dont have a suitnble jam thermometer to use you can do the ‘wrinkle’ test Ive talked about previously here


Ladel or funnel into still warm sterilised jars (sterilising is done in the oven easily, just leave the washed jars in on the lowest temp with door ajar (a teatowel helps) for 10 mins.


et voila!

Lovely deep colour and flavour that is not so easily achived if you think bletting is unimportnant.

Like a late autumn day

P1040323 P1040306


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s