Medlar Jelly

Ingredients

• Take medlars
• as much water as will cover them
• fib. of white sugar

Method

1. 1

   Wash them well and put into a preserving pan with as much water as will cover them.

2. 2

   Let them simmer slowly till they become quite a pulp.

3. 3

   Strain the pulp through a jelly bag, and to every pint of liquor add 0.5 lb. of white sugar.

4. 4

   Boil it an hour or more if required; great care must be taken in the boiling that it may turn out the colour and consistency of guava jelly.

5. 5

   A little lemon juice improves it.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 85. The excerpt below is the record exactly as published.

Medlar Jelly. Take medlars when quite ripe, wash them well and put into a preserving pan with as much water as will cover them. Let them simmer slowly till they become quite a pulp. Strain the pulp through a jelly bag, and to every pint of liquor add fib. of white sugar

Cook this with the app: pantry check, scaling, and the assistant.