Medlar Jelly

Ingredients

• Ripe medlars
• Loaf sugar
• Water

Method

1. 1

   Wash the medlars and put them into a preserving pan with enough cold water to cover them.

2. 2

   Let them simmer slowly till they become quite a soft pulp; then strain them through a jelly bag till clear.

3. 3

   They will be a long time dropping, but they must not be pressed.

4. 4

   To every pint of juice put eleven ounces of sugar.

5. 5

   Boil it carefully for two hours and a half; it must be watched all the time lest the colour be injured.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 44. The excerpt below is the record exactly as published.

MEDLAR JELLY Ingredients Ripe medlars. Loaf sugar. Water

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