Foraginglondon's Blog

For all your foraging needs in London

Medlar and Apple Jelly 17/11/2010

Filed under: apple,foraging,medlar,sugar — foraginglondon @ 14:51

I’ve nearly finished the Haw biscuits. Hope you managed to grab a few whilst they are still on the trees. I went to the Islington Farmers Market over the weekend and picked up some medlars. I had been on the lookout for them during the autumn period, but there doesn’t seem to be any growing around my way. So, there they were a few punnets of brownish apple/rose looking things. I decided to buy a couple and see what can be done with them.

Medlars are actually part of the rose family and not native to the UK. They do not ripen and require bletting. I suggest looking up Medlars to understand more about them.

Medlar

Medlar

The first recipe I found was for Medlar & Apple jelly, and the pulp from this can then be made into medlar & apple chutney.

Ingredients:

  • 1kg medlars (quartered but not peeled)
  • 500g Bramley cooking apples
  • About 650g granulated sugar

Method:

1. Quarter the medlars. Peel and chop the apples and tip the fruit into a preserving pan, or any heavy-bottomed, deep, wide pan, with just enough water to cover.

chopped medlars and apples

chopped medlars and apples

2. Bring to a simmer and cook for 30-45 minutes, until the medlars are soft and pulpy.

3. Strain through a jelly bag on a stand set over a large bowl. Don’t be tempted to poke, squeeze or force the pulp through the bag or you’ll get a cloudy jelly, just leave it to drip over the bowl for several hours or overnight. Don’t discard the pulp though – it’s perfect for adding to ourchutney.

4. Measure the juice, pour into a clean preserving pan and bring to boiling point before adding the sugar (for every 1l of juice, add 650g of sugar). Stir, in one direction only to reduce foam, until sugar is totally dissolved then boil rapidly for 8 minutes or until the setting point is reached.

Boiling medlar jelly

Boiling medlar jelly

If you have a preserving thermometer, it should read 104.5°C; if you don’t have a thermometer, drop a little jelly onto a saucer which you have chilled in the fridge. Let the jelly cool for a minute then push it gently with your finger. If it crinkles, it has reached its setting point. Remove from the heat and skim off any scum using a slotted spoon.

Testing the setting point

Testing the setting point

5. Decant carefully into a warm jug and pour into warm, sterilised jars.

Jarred medlar jelly

Jarred medlar jelly


Advertisements
 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s