Medlar Jelly from The Complete Book of Home Preserving by Mary Norwak
Use very ripe medlars when they have ‘bletted’ or softened. Peel them and remove the pips. Slice the flesh into a pan with enough water to cover the fruit. Cut up the lemon without peeling, and...
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Ingredients
- Sugar
- 1 lemon
- 1lb/1 kg medlars
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