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Ingredients Edit

  • 1 lb ripe (bletted) medlars, quartered but not peeled
  • 1 cup water
  • juice of ½ lemon
  • 1 lb sugar (per pint of juice)

Directions Edit

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