Despite the general distractions of life, I managed to gather a fair proportion of the medlars, which by November were falling from the tree. The medlar is the only new tree so far to give a good crop of fruit. Most of the fruit trees were planted in 2018, so they’re five years old, and generally look healthy, and flower well, but are giving between “some” and “no” fruit (YES “Fairleigh” damson tree I AM looking at you).
I put the medlars in the utility room and within a couple of weeks they had “bletted” and were ready to eat / use. Raw medlars are good with cheese, but I don’t regularly eat a cheese course after dinner, so wanted to find some other way to use them.
Medlars are tasty, but even once you’ve bletted them, they are not easy to eat; the pulp inside the “hip” is good, but there are plenty of seeds and fibrous bits. So this year, I tried boiling them medlars for syrup.
I strained the juice overnight through muslin. It’s a shame to waste so much of the fruit pulp, but I just did not have the time or energy to separate pulp from skin, seeds and fibre this year. The juice didn’t look particularly promising, but I froze a box of it to use later for a flavoured mead, and made the rest into jelly.
8 lbs medlars and 11 pints water yielded about 6 pints of juice.
- 3 pints strained medlar juice
- 3 lbs granulated sugar
- Juice of 1 lemon
- 1/2 bottle (125 ml) “Certo” apple pectin.
I boiled the jelly for a good hour and a half before it finally reached a setting point. This was much longer than I expected, as the Certo is meant to reduce cooking time and improve set. On initial tasting, I thought there was too much lemon juice, but actually it’s fine. The jelly gradually turned a very pleasing clear orangy colour, and has a delicate flavour. It’s a bit stickier than would be ideal because of the long boiling – it’s on the verge of turning into caramel – another time, maybe more Certo? For traditional jellies like blackberry, I use unripe apples in August / September, which are chock full of pectin. As the medlars aren’t ready to use until December, the apples are far too ripe to provide pectin.
The rest of the juice is in the freezer and I plan to try making a mead with honey, medlar juice and apples. This will be a longer term project!