Medlar Apricot Jam

For the medlar-apricot jam, wash the jars and lids, boil and disinfect with a little brandy. Wash the medlars, cut the fruit into halves and peel off the skin.

Remove seeds as well as shell (hard inner skin) and stem end. Wash apricots, remove seeds. Peel off the skin according to taste. Cut the flesh of both fruits into small pieces or puree with a blender.

Keep sprinkling with lemon juice. Mix jelling sugar, fruit pulp and vanilla. Bring to a boil and simmer for 4-5 minutes. Pour the medlar-apricot jam into the prepared jars as hot as possible and seal immediately.

For the jelly test, put some jam on a porcelain plate. When it gels, the jam can be poured into jars.

Preparation Tip:

Instead of vanilla, you can also flavor the medlar-apricot jam with tonka bean or cinnamon.

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