| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| 3.5 lbs of Red Medlars | 2.5 cups of Water | 1.5 cups of White Sugar | Juice of 1 Lemon | 1 packet of Fruit Pectin |
| kcal | fat | saturates | carbs |
| 280 | 0g | 0g | 70g |
| sugars | fibre | protein | salt |
| 55g | 3g | 0g | 0g |
As someone with a deep appreciation for nature and its bounty, a recipe like Red Medlar Jelly truly excites me. It provides a delicious way to enjoy a fruit that’s not often spotlighted and brings the sweet-tart flavor of medlars front and center. This recipe, made with a simple blend of medlars, water, lemon juice, sugar, and fruit pectin is an absolute joy to make.
Connecting with nature through food
One of the things that makes this recipe close to my heart is the use of medlars. Medlars are a type of fruit that grows wild in certain parts of the world, including my hometown in the Rocky Mountains. There’s something profoundly satisfying about using an ingredient that reminds me of my roots, bridging the gap between the wild outdoors and my kitchen.
Health benefits and pairing options
Aside from its delicious taste, Red Medlar Jelly does pack quite a few health benefits too. Medlars are high in Vitamin C and have a generous amount of dietary fiber. They contain antioxidants that may help protect against chronic diseases. The addition of fresh lemon juice not only brightens up the flavour but also boosts the antioxidant content of the jelly.
This Red Medlar Jelly also pairs well with a variety of dishes. It complements game meats, one of my specialties, exceptionally well. The sweet-tart flavor of medlar juxtaposed with the rich, earthy flavor of game creates a contrast that’s simply irresistible. The jelly also works great with different breads and cheeses or even as a glaze for your favorite desserts.
Channeling culinary traditions of the past
Fruit jellies such as this one have a timeless appeal. They’ve been enjoyed for centuries the world over, with each region adding their unique twist. This Red Medlar Jelly is reminiscent of traditional British fruit jellies, where medlars were once a staple. Yet, it has a fresh, modern appeal that fits right into the culinary landscape of today.
Every time I make a batch of this jelly, I feel connected to both the past and present, and I hope you’ll enjoy this journey as well. Here’s to sharing this delightful sweet treat, a touch of the outdoors, and a nod to our rich culinary heritage.
What You’ll Need
- 3.5 lbs of Red Medlars
- 2.5 cups of Water
- 1.5 cups of White Sugar
- Juice of 1 Lemon
- 1 packet of Fruit Pectin
Method
Step One
Begin by washing 3.5 lbs of the Red Medlars thoroughly. Once cleaned, cut them into quarters. Remove any seeds or stems that might be present.
Step Two
In a large pot, add the quartered Medlars and pour 2.5 cups of water over them. Bring the mixture to a boil on medium heat. Allow the medlars to simmer until they are tender and easily broken apart with a spoon. This step generally takes around 30 minutes.
Step Three
Once the medlars are soft, use a potato masher or similar tool to mash the fruit into the water. You want to make sure the pulp of the fruit is fully blended into the water. Continue to boil the mixture for an additional 10 minutes after it’s been mashed.
Step Four
Strain the mixture through a fine mesh sieve to separate the pulp from the juice. Press down on the pulp to get as much juice out as possible. You should aim to end up with around 2.5 cups of medlar juice.
Step Five
Return the medlar juice to your pot and add 1.5 cups of white sugar, juice of 1 lemon and a packet of fruit pectin. Stir the ingredients together until the sugar is fully dissolved. Put the pot back on the stove and let it simmer until it reaches the desired jelly consistency.
Step Six
Once the jelly has reached the desired consistency, pour it into sterilized jars while still hot and seal them immediately. Allow the jars to cool at room temperature. The jelly will continue to thicken as it cools. Store in a cool, dark place until ready to use.
