| Prep: 20 mins | Cook: 45 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 0g | 0g | 45g |
| sugars | fibre | protein | salt |
| 44g | 2g | 0g | 0g |
Red Medlar Marmalade is a true gem among fruit preserves, and I simply can’t get enough of it. There’s something enchanted about this marmalade that takes me back to my childhood in bustling Miami, where tropical flavors influenced every dish. Medlars may not be as commonly known as other fruits, but once you taste this marmalade, you’ll understand why I’m so passionate about it.
Infused with Rich History
One reason I adore this recipe is its connection to my Spanish heritage. The red medlar, also known as “nispero” in Spanish, has been cherished for centuries in Mediterranean kitchens. This marmalade embodies the perfect blend of sweet and tart, with hints of lemon that brighten up the flavor profile. It brings to mind the traditional jams my abuela used to make, filling her kitchen with warmth and sweetness.
Delightfully Versatile
The versatility of Red Medlar Marmalade is another reason I love it. Pair it with a robust Manchego cheese and a slice of crusty bread for a divine tapas experience. Alternatively, spread it over pancakes, blend it into yogurt, or use it as a glaze for roasted meats. It even holds its own as the star ingredient in a trifle or tart. You could compare it to quince paste or fig jam in its ability to complement both savory and sweet dishes.
Health Benefits
Beyond its delicious flavor and rich history, Red Medlar Marmalade offers health benefits worth noting. Medlars are packed with antioxidants, vitamins, and minerals. They are particularly high in Vitamin C, which supports the immune system, and dietary fiber, which aids digestion. The lemon juice and zest not only add brightness but also additional Vitamin C, boosting the overall nutritional profile of this delectable marmalade.
For more on the health benefits of medlars, you can check out this article on fruit benefits or this WebMD page on the health perks of medlar fruit.
Making Red Medlar Marmalade at home is a rewarding experience. The process of peeling and pitting the medlars, blending them with granulated sugar, freshly squeezed lemon juice, and a touch of lemon zest, then simmering it all together, is a ritual that brings immense satisfaction. The end result is a jar brimming with sunshine, a small reminder of my Miami roots and Spanish heritage, ready to elevate any meal it graces. Give it a try and let its radiant taste brighten up your culinary world!
What You’ll Need
- 4 cups red medlars, peeled and pitted
- 3 cups granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup water
Method
Step One
In a large saucepan, combine the peeled and pitted red medlars with 1/2 cup of water. Bring to a simmer over medium heat and cook, stirring occasionally, until the medlars are soft and beginning to break down, about 10-15 minutes.
Step Two
Using a potato masher or an immersion blender, mash the medlars until you achieve a chunky consistency. If you prefer a smoother marmalade, continue mashing or blending until your desired texture is reached.
Step Three
Add the granulated sugar, freshly squeezed lemon juice, and lemon zest to the saucepan. Stir well to combine all the ingredients.
Step Four
Return the saucepan to medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer, stirring frequently, until the mixture thickens and reaches the setting point. This typically takes about 20-30 minutes. To test for doneness, place a small spoonful of marmalade on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
Step Five
Remove the saucepan from the heat and let the marmalade sit for a few minutes. Skim off any foam that may have formed on the surface.
Step Six
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, seal with lids, and process in a boiling water bath for 10 minutes if you plan to store them long-term. Otherwise, let the jars cool to room temperature and store in the refrigerator.
Step Seven
Allow the marmalade to set for at least 24 hours before enjoying. Once set, your Red Medlar Marmalade is ready to be served on toast, scones, or used as a delightful addition to various dishes.
