Medlar Jam with Wine

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

Remove seeds, as well as shell (hard inner skin) and stem end. Cut the flesh into small pieces or puree with a blender. Keep sprinkling with lemon juice.

Combine jelling sugar and fruit pulp, bring to a boil and simmer for 4 minutes. Add white wine and vanilla and boil again for 1 minute.

Pour the medlar jam with wine into the prepared jars as hot as possible and seal immediately.

Preparation Tip:

For the jelly test, put some medlar-níspero jam on a porcelain plate, it gels, the jam can be filled into jars.

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