07/01/2026
We have mediaeval MEDLARS for sale, already bletted and ready for use. These are sooooo rare - I would be amazed if there are any others for sale in Hampshire! (Obviously this is a mediaeval species of tree - we haven’t had the fruit rotting in our barns for 500 years😁.)
Medlars look like a cross between an apple and a rose hip, and they are beautifully scented. Eating it raw is possible, but I’d recommend it is cooked first.
So, what can you do with a medlar?
The most usual use is in jam-making by chopping them up, stewing them and boiling with sugar until it sets.
Alternatively, to make a clear jelly, after chopping and stewing, you can strain the fruit overnight through a muslin, but don’t squeeze the juice out or your jelly will become cloudy. Measure the reserved juice and add 750g of sugar to every 1 litre of juice, and the juice of 2 lemons for the added pectin. Dissolve the sugar in the juice in a large pan, then boil vigorously for 10-15 minutes till it sets enough that you can drop a blob on a cold plate, leave for 60 seconds, then get a wrinkle when you run a finger through it. Put it into a warm jar and seal immediately.
I like to eat mine with cheese, but it also pairs beautifully with roasted meats, spread on toast, or as a posh sandwich spread.
