Medlar Jelly
From Hilda's diary of a Cape housekeeper, 1902
Skim the top but do not stir after it begins to boil.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 54. The excerpt below is the record exactly as published.
MEDLAR JELLY. CITRON PRESERVE May Medlar JeUy. — For medlar jelly there is a good recipe from Swellendam, in Hilda’s Where is it^ p. 122. Lady Adela Goff’s Medlar Jelly. — Another recipe for medlar jelly, very similar to the above, is Lady Adela Goff’s, but as it varies in some particulars I copy it here, as the medlar jelly made at Hale Park is, I am told, most excellent, and very similar to guava jelly. When the medlars are quite ripe put them into a preserving-pan with as much cold water as will cover them, simmer slozvly till they become a pulp — if this is not attended to the zvhole thing is spoilt — strain through a bag, and to a pint of liquor add f lb. loaf sugar
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