Medlar Magic at Greenwich Park
Some days feel timeless, stitched together with history, community, and the scent of fruit simmering on the stove. Last week was one of those days. At Queen’s Anne Orchard in Greenwich Park, alongside the amazing volunteers and staff, we gathered medlars — those curious, ancient fruits — and turned them into something extraordinary.
From Orchard to Jelly Jar !
We made classic medlar jelly, a recipe that has been passed down for centuries. The fruit, once bletted (softened and sweetened by time), transforms from its comical “dog bottom” appearance into a silky, amber jelly. It’s a tradition that feels both rustic and regal.
The recipe is simple:
- Medlars, water, lemon juice, and sugar.
- Simmer, strain, measure, and boil to the setting point.
- Seal into jars, ready to brighten winter meals.
It’s delicious with roast duck or goose, tossed into winter salads, stirred into mulled apple juice, or simply spread on toast — as my friend Carol insists is the best way.
Some simple serving suggestions:
- With game birds like duck or goose
- In winter salads with chicory and walnuts
- As a cordial for festive drinks
- Or simply, on buttered toast
Cordial Creations
We didn’t stop at jelly. We made medlar cordial, a rich syrup that adds depth to hot chocolate and mulled apple juice. Imagine sipping that on a frosty evening, the orchard’s autumn bounty warming you from the inside out.
A Fruit with a Story
Medlar trees have a history stretching back to Greek Records: The philosopher Theophrastus wrote about medlars in 300 BC, showing they were already valued in antiquity. The Persians adored them, the Romans brewed medlar mead, and when Rome marched into Britain, they brought the trees along. Ever since, medlars have been part of our landscape.
Their blossoms are heavenly scented, a spring promise of what’s to come. Then, like the ugly duckling in reverse, the fruit appears — odd, wrinkled, and overlooked. But when the time is right, it becomes one of the most delicious jellies of winter.
What made it magical wasn’t just the jelly or the cordial, but the people. Cooking together in the orchard, reviving a fruit that has been part of our heritage for nearly two millennia, felt like stepping into history while creating new memories. Medlars may be the forgotten fruit of Europe, but in Greenwich Park, it became the centrepiece of a perfect autumn day.
Medlar Jelly Recipe
Ingredients
- 1.5–2 kg bletted medlars (soft and brown, not hard green)
- Water (enough to cover fruit in the pan)
- Granulated sugar (about 450 g per 600 ml strained juice)
Method
- Prepare the fruit
- Wash medlars and remove stalks.
- Cut in half and place in a large preserving pan.
- Cook down
- Add enough water to just cover the fruit.
- Simmer gently for about 1 hour until the fruit collapses into pulp.
- Strain
- Pour the mixture into a jelly bag or muslin over a bowl.
- Leave to drip overnight (do not squeeze, or the jelly will be cloudy).
- Measure juice & add sugar
- For every 600 ml of juice, add 450 g sugar.
- Stir over low heat until sugar dissolves.
- Boil to the setting point
- Rapid boil for 10–15 minutes, skimming off scum.
- Test by placing a drop on a cold saucer: if it wrinkles when pushed, it’s ready.
- Jar & store
- Pour into sterilised jars, seal, and label.
- Store in a cool, dark place.