Reply To: Medlar jelly

[Leif]

Does noone here grow medlars? The jelly is very tasty, it is a bit hard than ideal so more like Turkish delight than marmalade.

I wonder if anyone has tried extracting the pulp from bletted fruit by pressing? Boiling seems to bring out the tannins and so on from the skins, requiring the addition of sugar. Since you can eat a bletted medlar raw, and it is tasty, it is in theory possible to press the fruit to extract pulp for use with yoghurt and so on without having to add sugar, which is not so healthy.