Medlars are an unusual fruit, but specialist greengrocers do stock them and we urge you to ask around as a surprising number of people have them as ornamental trees in their garden and are more than happy to share their surplus harvest.
- 1kg medlars
- 500g rosehips
- Juice of 2 lemons
- 750g caster sugar to every litre of liquid
- Wash the medlars and rosehips and roughly chop them. You do not need to peel or core them.
- Place in a preserving pan.
- Barely cover the fruit with water and bring to a simmer. Cook, covered for approximately 45 minutes to one hour until the fruit is soft and pulpy.
- Tip the contents into a scalded jelly bag or a piece of muslin, suspended over a bowl. Leave to drip for two hours, or preferably overnight.
- Measure the juice and pour into a preserving pan with the lemon juice. Gently heat, then add the right quantity of sugar to your juice and stir until dissolved.
- Bring to a boil and continue to boil rapidly until setting point is reached, or for about 10-15 minutes. Remove any scum with a tea-strainer.
- Pour into sterilized jars.
- Cover and seal. Stored in a cool, dark place these will keep for up to 12 months.