As rotten as a medlar - Medlar Jelly and Paste
Medlars are one of the old fashioned fruits you do not hear a lot about to day, other than being sold in the nursery as an ornamental tree.
Medlars are very attractive hardy, small tree to grow in our climate. They have an interesting branching habit, and have dark green glossy leaves that in autumn change to deep orange.
By the 17th century medlars were commonly grown as a hedgerow around the kitchen garden. I like this idea and perhaps I will try and do it.
The flowers of the medlar with their simplicity are “rose like” in appearance, being large, single and white. The flowers and trees are closely allied to the pear and the quince.
The fruit of the medlar are russet in colour, or light tan, with a rough skin and the fruit range in size from 2 ½ -5 cm.
Traditionally the fruit is picked after a frost, and then stored in a dry cool place (with the calyx down). The fruit at this stage is hard and astringent. As it softens and ripens the colour will darken and the fruit will begin to taste of an over ripe apple. This is what they call “bletting” and to some experts the fruits at this stage are described as “acidly aromatic”. Others describe the ripe fruit in unappetising and uncomplimentary terms. Medlars are not palatable until they have almost reached the point of decay. The Dutch have a saying “as rotten as a medlar”
There are recipes below for medlar jelly and medlar paste. When making my medlar paste I used some soft medlars, as well as some harder ones. I think with the apple flavour the jelly would be delicious to serve with roast pork or lamb. The paste I serve with a cheese plate.
Medlar Jelly
2 kg ripe medlars
sugar
2 large lemons
1050 ml water
Wipe the medlars with a dry cloth, put them into a preserving pan with the water and simmer long and slowly to a pulp. It can take over an hour to reduce well. Strain through a jelly bag overnight. Measure the juice into the preserving pan and for each 600 mls warm 375g sugar. Bring juice to simmering point; add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 8 minutes. When soft set is reached, pour into small pots and cover or lid. This jelly stiffens during storage .It is good to serve with lamb or boiled or baked pork as well as for use as a table jelly.
Medlar Paste
1 kg medlars
2 lemons
300 ml water
375 g sugar to every 500g pulp
1 tsp mixed spice (I used ½ tsp ground cardamom and ½ tsp ground cloves)
Wash medlars and cut each into four. Squeeze out the juice of the lemons and remove the peel with a potato peeler. Put the fruit, juice, peel and pith (tied in muslin bag) into a saucepan add the water and simmer gently until the medlers are tender (about one hour). Sieve or blend contents of the saucepan and weigh the pulp.( the seeds of the medlar do need to be sieved out). Now add the sugar and the spice, stir, bring to the boil, boil hard for 10-20 minutes, then test for setting. As soon as it sets, pour into a flat, greased baking dish. If it appears watery on the top it can then be dried out in the oven on a very gentle heat and then turned on to a board and cut in to small squares to be served on a cheese plate. The balance can be stored in greaseproof paper.