Medlar Vanilla Jam

For the medlar vanilla jam is best to start preparing the day before. Carefully wash 1200 g of seasoned and doughy medlars without exerting much pressure, dry them and remove any remaining blossoms.

Cut in half or quarters, depending on the size. Press them out of the skin with your fingers, but without the skin some flavor is lost.

Place in a wide pot and just covered with about 0.5 L apple juice, simmer over low heat for about 20 minutes, stirring occasionally. Afterwards, strain through a float or a not too fine sieve (be careful, the seeds are very hard).

Weigh out 1 kg of medlar pulp (compensate for shortfall with apple juice) and allow to cool. Mix medlar pulp and jelling sugar in a wide, high pot. Cover and let steep overnight in a cool place.

The next day, wash the jam jars and lids, boil and sanitize with apple brandy, for example. Let them dry upside down. Place them directly in the place where they are to be filled (tray with cloth). Stir lemon juice into medlar preserving sugar mixture.

Then boil for about 6 minutes (follow the instructions on the sugar package) until bubbling. Stir constantly so that the medlar jam does not burn. Skim the medlar jam if necessary and then do the jelly test. Add the vanilla and bring to the boil again.

Pour the medlar jam as hot as possible, to the brim, into the prepared jars and seal immediately. Place the jars upside down on a tray covered with a damp cloth for 10 minutes. Then invert the jars again and let cool on the tray. Store in a cool, dark place.

For the jelly test, put some jam on a cold porcelain plate. If the jam gels, the medlar jam can be poured into jars.

Preparation Tip:

Medlars are harvested after the first frost. It is best not until the flesh is reddish brown. Frozen through medlars are easier to process.

Related Recipes:

Medlar Apricot JamFor the medlar-apricot jam, wash the jars and lids, boil and disinfect with a little brandy. Wash the medlars... Spicy Gooseberry JamFor the spicy gooseberry jam, first remove the blossoms and stem ends from the gooseberries, wash thoroughly... Medlar Sheet CakeFor the medlar sheet cake, first prepare and weigh all ingredients (butter directly into the mixing bowl... Somlau DumplingFirst, soak the raisins in apricot brandy and allow to infuse. For the sponge dough, beat the eggs, sugar and... Strawberry Melon JamFor the strawberry-melon jam, rinse the strawberries in cold water, remove the flower buds and cut the flesh... Cardinal SlicesFor the cardinal slice, first beat egg whites to very stiff peaks, add sugar. Beat yolks, eggs, powdered... Strawberry Elderflower JamFor the strawberry elderflower jam, pluck the elderflowers from the cones (be careful not to let any little... Strawberry Yogurt TartFor the short pastry, mix sugar, flour, vanilla sugar and salt. Quickly add the oil and yogurt and knead into... Strawberry MacaronsFor the strawberry macarons, first finely chop the chocolate coating for the filling and dissolve over a hot... Cardinal SlicesPrepare two masses for the fluffy tender cardinal slices. 1st mixture: Beat the egg whites with a pinch of...