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