Traditional Medlar Jelly Recipe
Discover how to turn autumn medlars into rich, golden homemade jelly. Easy step-by-step recipe and bletting guide from Naked Jam
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Cooking tools:
- Jelly bag
- Preserving pan
- Cheesecloth
- Wax disc
- Mason jar
- Kitchen scale
- Oven
- Stove
- Baking sheet
- Colander
- Mixing bowl
- Ladle
- Wooden spoon
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
- Metal lid
Ingredients
- 2 1/2 kg bletted medlars (medlars that have softened and turned dark brown)
- 500g firm medlars
- 1 1/2 kg crab apples (quartered; helps natural setting)
- 3 lemons (quartered)
- 3 litres water
- Granulated sugar (measured after straining: 1 lb of sugar per 1 pint / 500g per 500ml of juice)
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