Medlar Jelly

1 lb ripe (bletted) Medlars, quartered but not peeled

1 C water

juice of 1/2 lemon

sugar

Simmer fruit in water until soft and pulpy, then strain through a jelly bag. Measure juice and add 1 lb of sugar to 1 pint of juice, then add the lemon juice. Boil rapidly until set, then pour into sterilized jars and seal.