Traditional Medlar Jelly Recipe & Bletting Guide

ngredients

• 2.5 kg bletted medlars (medlars that have softened and turned dark brown)

• 500g firm medlars

• 1.5 kg crab apples (quartered; helps natural setting)

• 3 lemons (quartered)

• 3 litres water

• Granulated sugar (measured after straining: 1 lb of sugar per 1 pint / 500g per 500ml of juice)

Step 1: Prepare the Fruit & Bletting

Before starting, ensure your medlars are properly bletted. Fresh medlars off the tree are hard and astringent. They must undergo bletting—a process of natural softening where the flesh turns soft, dark, and brown—before cooking.

1. Clean the medlars by removing any stalks and leaves.

2. Chop the medlars in half and trim off any obviously rotten parts.

3. Quarter the lemons and crab apples (do not peel or core them, as the skins and seeds contain valuable natural pectin).

Step 2: Simmer and Mash

1. Place all prepared fruit into a large jam pan or preserving pan and pour over the 3 litres of water.

2. Slowly bring the mixture to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover with a lid, and allow it to gently simmer.

4. Check the pan every 10 minutes, using the back of a wooden spoon to gently break up and crush the fruit.

5. Simmer for up to 1 hour until the fruit is completely soft and mushy.

Step 3: Strain the Juice Overnight

1. Set up a jelly bag or line a colander with fine muslin cloth over a clean bowl.

2. Carefully ladle the hot fruit pulp into the jelly bag.

3. Allow the liquid to drip overnight (approx. 12 hours). Important: Do not squeeze or press the jelly bag, as forcing the pulp through will make your jelly cloudy rather than clear and golden.

Step 4: Sterilise Your Jars

1. Wash your glass jars and metal lids in warm, soapy water and rinse thoroughly.

2. Preheat your oven to 140°C–150°C (280°F–300°F).

3. Place the clean, wet jars upright on a tray in the oven for 15–20 minutes to dry and sterilise.

4. Place the metal lids in the oven for the final 5 minutes. If using older or pre-used lids, place a wax disc over the hot jelly before sealing.

Step 5: Measure & Boil to Setting Point

1. Pour the strained juice back into the clean jam pan and bring to a rapid boil for 5 minutes.

2. Remove from heat and measure the volume of juice carefully.

3. Calculate the required sugar: add equal proportions of sugar to juice (e.g., 1 lb sugar for every 1 pint / 500g sugar per 500ml juice).

4. Return the pan to low heat and stir constantly until all sugar crystals have completely dissolved.

5. Once dissolved, raise the heat to a full, rolling boil. Check for setting point every 2–3 minutes.

6. Testing the Set: Hold a spoon high above the pan and allow the liquid to drip off. When the drops merge together and flake off the spoon in a wide sheet, the setting point (105°C / 220°F) has been reached.

Step 6: Potting and Storing

1. Carefully ladle the hot medlar jelly into your sterilised jars, leaving a 0.5 cm gap at the top.

2. Seal tightly with lids while warm.

3. Allow the jars to cool completely at room temperature. Store in a cool, dark place. Once opened, keep refrigerated and use within 6 weeks.

Serving Suggestions

Medlar jelly has a complex, sweet-tart flavor profile. It pairs exceptionally well with:

• Cheese Boards: A perfect match for creamy Brie, Camembert, or strong mature cheddar.

• Roast Meats: Serve alongside roast pork, game, turkey, or lamb as a seasonal alternative to redcurrant jelly.

• Charcuterie: Complements cured meats, pâté, and terrines.