Who would have thought that rotting fruit could make such a beautiful jelly?
Pete made four jars from the medlars Diana bought us recently. We let them blet for a couple of weeks, during which time they went from this…
to this…
We followed this recipe of Hugh Fearnley Whittingstall’s, but also added a jar of homemade pectin, as the jelly was struggling to set up. It was the perfect opportunity to use our baby crabapples, although we only had four, so we added some Pink Lady apples as well. The crabapples had the most gorgeous rosy centres…
The jelly is a deep orangey-red, crystal clear and well set. We’re looking forward to trying it with roast lamb!
Fig Jam and Lime Cordial 
I’m sorry, Celia, but you lost me after “rotting fruit.”
Although the color of that jelly is BEAUTIFUL! If I didn’t know what it was, I would probably dig in without a second thought. :-P
this is such an interesting fruit. haven’t seen it around here. the jelly looks beautiful! i must say, i wasn’t big on jellies until the lilac episode. what else do you use them for, beside lamb? (lamb is one thing none of us like). i come up with mainly sweet applications… but this weekend i’ll try a glaze out of the lilac for a stuffed cornish hen.
I am not used to seeing such beautiful crab apples. The ones I’m used to are pretty wild and tiny.
Glad the adventure with the medlars worked out. I love it when a plan comes together.
Oh the jelly looks so beautiful – hope you enjoy it. Mine came out a lovely orange colour, but not the gorgeous red that yours has – I wonder if the apples made a difference.
I was going to ask if the color came from the medlars or the crabapples. The jelly is beautiful-jewel like in appearance. I’m wondering WHAT this bletted fruit tastes like?
Liza, I wasn’t all that keen myself! I’ve just tried it again this morning, and it’s really unusual – sweet, tart, clean tasting.
Dana, I’m thinking about using it as a glaze on pork fillets. Though like you, I’ve been at it with a spoon! Jellies also make a nice glaze on cakes – my friends Alex and Chris both (I think) use apple jelly as a hot cross bun glaze. I also wonder if it might be nice with cheese, in the same way quince jelly is…
Gillian! Only a few more sleeps until the A-Team movie comes out! I can’t wait! For any other fans, the trailer is here.
Choclette, I noticed that too. Pete thinks it was the crabapples, even though there weren’t many…
Heidi, Pete tells me the bletted fruit was beautiful, and tasted a like a cross between honey and cooked quinces. I tried, but honestly, I couldn’t put it in my mouth… :)
What a gorgeous colour for the jelly. Funny that something so lovely looking can come out of the rotting fruit. So would you make it again?
hmm, yeah the word “rotting” gets me too…
Those crabapples are gorgeous. Did you taste them raw? They were so cute I can’t believe you cut them up…too cute for consumption!
The jelly is probably lovely, just stop saying ‘rotting fruit’….
Brydie, I don’t know that we’ll ever come across the fruit again, but if we do, yes! And the baby crabapple tree has been planted specifically to make jelly with…
Spice Girl, yes we did taste the crabapples, they were very tart but tasty. Pete said to tell you that there’s no such thing as too cute for consumption… :)
Celia,
Your jelly looks wonderful. I made some too, but had a problem getting it to set!!! So it is rather runny…
Is there anything I can do at this time , maybe reheat and try to help it to set???
I have tried it before with cheese, rather like a quince paste and it was very successful. Delicious with a nice blue cheese.
well done to Pete,
Diana
Di, absolutely. Bring it over.. :)
A TV programme (probably Country File or similar on ITV in the UK) showed a jam maker who would go to any garden (West Country ish), if permitted, and pick the medlars – if you have a tree – find them out. Maybe they will pay you in jam!
They said: you do not need to blet the fruit. Pick hard (not precisely defined) and cut and boil.
I would guess that there is a window of 1 month from today for this. After that fruit will blet on the tree. In my experience.
I intend making the jelly this year. With hard fruit rather than add pectin or adulterate it with other fruit. But first elderberry jelly calls…..
cresby.dom
Thanks for stopping by, Mr Red! That is interesting about the fruit – everything I’d read or seen had suggested to blet it, but it would be great to not have to let them rot. I’ll keep it in mind if medlars ever come our way again.. ;-)