Medlar Jelly

Madam Revenant, Going Postal
Recipe for my festive medlar jelly. Great with pork, sausages, goose or any game bird.
© Madam Revenant, Going Postal 2019


  • 2.5 kg ripe medlars
  • 600g unripe medlars
  • 3 small unripe apples or 20 crab apples
  • 3 lemons
  • 3 litres water
  • 1.5 kg granulated sugar
  • Pinch of saffron
  • 1/4 teaspoon of cinnamon
  • 2 ground cloves


  1. Clean medlars by removing any stalks and leaves, chop in half.
  2. Cut the lemons and apples into quarters. Put all the fruit and spices into a large saucepan.
  3. Pour water in and bring to the boil. Once boiling, reduce heat and simmer for an hour. Every 15 mins squash the fruit with a wooden spoon to release the flavours and pectin.
  4. Pour the lot into a jelly bag hung over a large bowl. Leave it for 12 hours to let the juice drip out. Squeeze the remaining moisture out gently.
  5. Put the juice into a saucepan and boil hard for 7 minutes. Add the sugar, bring back to the boil and stir until the sugar has dissolved.
  6. Boil hard for another 10 minutes.
  7. When the mixture has cooled, pour or ladle into clean glass jars and seal. This will make a soft set jelly.


© Madam Revenant 2019

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