Medlar jelly
The resurgence of interest in traditional British cooking has seen medlar jelly, a ruby-coloured preserve at one time recommended by doctors for digestive problems, appearing again on smart menus and in fine food stores.
Very popular during the Victorian era, medlars are very hard, acidic fruits related to apples, however they don't taste good until they have been allowed to turn soft. They can be eaten raw, but home cooks with access to the beautiful trees often preserve the fruit as jelly.
In the kitchen
Fatty meats (lamb, game) and cheese are the sorts of fare you'll usually find medlar jelly accompanying but it's more versatile than many sweet-savoury relishes. Try it spread on scones instead or jam, spoon it onto yogurt, or warm it up and serve it as a sauce for ice cream.
Preparation
To make medlar jelly, the fruits must be allowed to ripen and soften for several weeks after picking - so windfalls are suitable inclusions. They are then boiled in water until pulpy, strained once or twice through a jelly bag, and the clear coloured liquid simmered with sugar and lemon juice until it forms a jelly.
