David Hare-Scott wrote:
> We made medlar* jelly today. This is only the second crop off the tree so
> there is only one jar. The flavour is great (like a spicy aromatic apple)
> and the colour is a vibrant clear orange-scarlet, the texture is however,
> er, firm to say the least. There are almost no recipes about for medlars so
> we adapted from some for quinces. It appears that medlars have much pectin
> and more experiments are required. OTOH I may slice it and eat it with
> cheese, if anybody is interested I will keep you posted.
>
> Next year we hope to have a bigger crop and will test other recipes and
> maybe mix it with quince or apple. I can see why medlars have never made it
> to the supermarket as fresh fruit but the jelly/jam/preserves have great
> potential.

My first medlar tree, after producing maybe a dozen or so fruits each
year for three years, suddenly died. No idea why. It was such a
beautiful little tree, with its huge white-pink blossoms and scarlet
fall foliage, that I had to have another one. The new one is a
pathetic replacement, purchased from a local nursery where it had been
sitting around for a few years, but it's starting to look healthier.
Maybe next year it'll produce a fruit or two.

Medlar makes a decent fruit bread, but as you've noticed, the pulp is
very dense. When the new one starts bearing, my plans are to try
medlar butter based on my favorite apple butter recipe but with less
cinnamon as the taste is spicier to begin with. I'd be interested in
seeing your jelly recipe. There are old recipes for quince preserves
that indicate you were supposed to cut it into slices to eat. Sounds
like your medlar jelly.

Catherine
Albion, California

"C.Keegan" > wrote in message >
> My first medlar tree, after producing maybe a dozen or so fruits each
> year for three years, suddenly died. No idea why. It was such a
> beautiful little tree, with its huge white-pink blossoms and scarlet
> fall foliage, that I had to have another one. The new one is a
> pathetic replacement, purchased from a local nursery where it had been
> sitting around for a few years, but it's starting to look healthier.
> Maybe next year it'll produce a fruit or two.
>

We had the same experience at the nursery, the turnover is low so they are
carried over from one year to the next in their little plastic bags.

> Medlar makes a decent fruit bread, but as you've noticed, the pulp is
> very dense. When the new one starts bearing, my plans are to try
> medlar butter based on my favorite apple butter recipe but with less
> cinnamon as the taste is spicier to begin with. I'd be interested in
> seeing your jelly recipe.

We picked them when they started to fall but at that point most were still
hard so they were bletted on the windowsill and the ripe ones transfered
progressively to the fridge. They were peeled and simmered in a little
water until very soft which took about 45 minutes. The stew was strained
through a cloth and sugar added with a dash of lemon juice and boiled again.
The recipe said 10 parts liquid to 7 parts sugar. After only 15 minutes or
so the jelly was setting quickly when dropped into cold water so we bottled
it then, although the recipe said it would take much longer - perhaps it
does for quinces.

> There are old recipes for quince preserves
> that indicate you were supposed to cut it into slices to eat. Sounds
> like your medlar jelly.

I have since found that a jelly that thick is called a "cheese". You have
to cut it out of the jar and it spreads on a biscuit with some effort.
Great on its own or with dairy cheese, although rather sweet. We may try
less sugar say 10 to 5 next time. But the colour, oh the colour! How does
icky brown fruit make orange-red jelly? I don't know but I love it. I am
starting to dream of serving it with duck ....

David