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Food From the Farm: November – Medlars


Tuesday 26th November 2019


November – Medlars – Chris Chappell Education Officer

Medlar Jelly

A recipe from a bygone age. Great with cold meat or cheese or to spread on toast according to some of the education staff.



Trays for medlar bletting


3 large pans with lids

Large metal spoon

3 jam pans

muslin cloth/string/scissors

Large colander

Jam funnel

oven gloves

45 jars



5kg medlars

3 lemons

2 apples


1.5kg granulated sugar

15 jars



Pick medlars and then leave to blet on a tray for approximately 1 week.

Sterlise jars prior to use.

Cut medlars in half, quater lemons and apples.

Add fruit to pan and cover with water.

Bring pan to the boil and then simmer for 90 minutes.

Place muslin inside a large colander with the jam pan underneath. Pour the mixture into the muslin cloth.

Tie the muslin cloth up with string and leave to drip into the jam pan for 2.5 hours.

The pan should now contain approximately 2 litres of liquid. Bring to the boil and add the sugar.

Simmer for 10-12 minutes and then test for set. To do this test take a spoon full of the jelly and place on a plate in the freezer for a few minutes. Run your finger through the mixture, if it parts and wrinkles at the edges then it’s ready. If not keep cooking for another 5 minutes.

Decant into jars using the jam funnel.


Next time …. you can vary the set of the jelly by altering the number of apples in the mixture. Add another apple for a firmer set.




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