Medlar Jam

Medlars is one of those things that everyone seems to know about but nobody I know has done. The fruit, which gets called all sorts of rude things in other languages, needs to be ‘bletted’, ie left to over-ripen or partially rot before it can be used. There are two beautiful old trees here in Kendal and I always wonder how many people realise what they are. So this week I decided to have a go at making some jam

The fruit had started falling a couple of weeks ago which made collecting the medlars easy and had given them chance to start bletting. They feel should feel squishy, kind of the opposite from how you’d normally select fruit.

medlar tree medlars

Once you start to chop them up, they don’t look so promising:bletted medlars

Even less so after they’ve been boiled for an hour:
straining the juice

But, surprise surprise, the resulting juice makes a beautifully coloured, clear jam with a distinctive, fruity taste. Well worth the effort.
medlar jelly

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About Steve Tomlin

I am a greenwood worker and scythe tutor. I carve spoons, bowls and other products from locally sourced greenwood. During the summer I teach scything around the UK.
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