| Prep: 25 mins | Cook: 40 mins – 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 0.2g | 0g | 47g |
| sugars | fibre | protein | salt |
| 45g | 2g | 0.3g | 0.01g |
When I first encountered Red Medlar Jam, I was instantly captivated by its unique flavor and texture. This isn’t your average fruit jam—it’s a culinary experience that brings a touch of the wild to your table.
An Homage to the Outdoors
Growing up in the Rocky Mountains, I was continuously surrounded by the bounty of nature. From casting lines in clear mountain streams for trout to hunting game in the dense forests, my culinary influences were always rooted in the natural world. Red Medlars, which are relatively rare and often overlooked, remind me of finding those hidden gems in the wilderness. When you transform these fruits into a jam, it’s like capturing a piece of that untouched wilderness and bringing it into your kitchen.
Health Benefits and Versatile Pairing
Besides its enchanting taste, Red Medlar Jam offers several health benefits. Medlars are packed with vitamins such as vitamin C and B-complex, along with minerals like potassium and calcium. These nutrients can help boost your immune system and improve bone health. The addition of ground cinnamon and cloves, while optional, introduces antioxidants and anti-inflammatory properties, making this jam not only delicious but also a health-conscious choice.
Pairing Possibilities
The versatility of Red Medlar Jam is another reason I adore it. It pairs wonderfully with both sweet and savory dishes—spread it on a slice of rustic bread, add a dollop to a cheese board, or use it as a glaze for roasted meats like lamb or poultry. It is similar to other classic fruit preserves like quince jelly or apple butter but brings its own distinctive flair to the table.
If you’re intrigued by the idea of using less common fruits in your cooking, be sure to check out this article on Medlar Fruit and this guide to cultivating red medlars. Both resources offer more in-depth insights into this fascinating fruit.
What You’ll Need
- 2 lbs Red Medlars, ripe
- 2 cups granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground cloves (optional)
Method
Step One
Wash the red medlars thoroughly under running water to remove any dirt or impurities. Remove any stems and cut the medlars in half.
Step Two
In a large pot, combine the halved medlars, water, and lemon juice. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes or until the medlars are soft and mushy.
Step Three
Once the medlars are soft, use a potato masher or a wooden spoon to mash them further, releasing their pulp and juice. For a smoother consistency, you can also use an immersion blender to puree the mixture.
Step Four
Strain the mashed medlar mixture through a fine mesh sieve or cheesecloth into another pot to separate the seeds and skin from the pulp. Use the back of a spoon to press down and extract as much juice and pulp as possible.
Step Five
Add the granulated sugar to the medlar pulp and juice in the pot. Stir to combine. If you are using ground cinnamon and cloves, add them at this stage. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Step Six
Once boiling, reduce the heat to medium-low and let the mixture simmer, stirring occasionally, for about 30-40 minutes or until the jam has thickened to your desired consistency. To test the consistency, place a small amount of jam on a chilled plate and let it cool. If it sets and wrinkles when you push it with your finger, it is ready.
Step Seven
Remove the pot from heat and let the jam cool slightly. Pour the warm jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids and let them cool completely at room temperature. Once cooled, store the jars in the refrigerator or process them in a water bath canner for long-term storage.
Step Eight
Enjoy your homemade red medlar jam on toast, scones, or as a filling for pastries.
