Medlar Jelly

1 lb ripe (bletted) Medlars, quartered but not peeled 1 C water juice of 1/2 lemon sugar

Simmer fruit and water until soft, 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.