MEDLAR JELLY
1.6 kg bletted medlars
400 g firm medlars
3 lemons
2 small apples
2 l water
about 800 g sugar
_ check medlars for rotten spots
[brown in the middle is good, but throw out those with rotten patches on the outside]
_ slice medlar fruits in half [quarter the big ones]
_ cut each apple and lemon into 8 chunks
_ place all fruit in a large pot
_ cover with water
_ bring to a boil
_ lower the heat, cover partially with a lid and simmer for 1 hour
[longer if the green medlars don’t get soft]
_ give the fruit an occasional squash with a wooden spoon
[do not stir to much or mash the fruit - otherwise the jelly will get cloudy]
_ pour the fruit and its liquid into a jelly bag suspended over a large bowl
[you can also use a kitchen towel - chair construction as seen in the picture]
_ let the juice drip [give it an occasional squeeze, but don’t press to hard]
_ weigh the juice
_ prepare sugar [per 400 g juice : 300 g sugar]
_ pour juice back into a saucepan
[if you want the jelly less foggy you can pour the juice through a coffee filter]
_ boil hard for 6 minutes
_ add sugar [stir until dissolved]
_ boil for another 2 minutes
_ ladle into sterilized, warm jars and seal tight
_ leave to cool
[if your medlar still hasn’t set after a few hours - pour back into the pan and boil for 4-8 minutes before returning it to the jars]
_ stored in a cool dark place the jelly should stay good for at least a couple of years
_ serve with roasted meats, cold meats and cheese
[or spread on toast for breakfast]
MISPEL GELEE
1,6 kg reife/weiche Mispeln
400 g feste Mispeln
3 Zitronen
2 kleine Äpfel
2 l Wasser
ca. 800 g Zucker
