Sunday, 7 October 2012

Medlar Jelly

Another recipe from my Grandmother's handwritten cookbook dated 1934. This one is for "Medlar Jelly."

To make medlar jelly, wash the fruit, then wipe it with a clean, dry cloth. To each 10 pound of fruit allow 4 pints of cold water. Grease a preserving pan with a little butter, put in the fruit only, pour over the water, then simmer very slowly over a gentle heat until cooked and soft. Strain through a jelly bag, do not squeeze or the jelly will not be clear; measure the juice, and to each pint allow 1 pound of loaf sugar. Return the juice to the pan, and add the sugar gradually, stirring all the time with a wooden spoon. Boil for a few minutes, and when a little will jelly when tested on a cold plate it is done. Pour into warm, dry jars, and, when cold, tie down in the usual way.