Friday, 5 December 2014

Otter Farm Medlar Jelly

I am very fortunate to have some very interesting foodie friends. Most of the time we have to chat on Twitter and Facebook because we live so far apart.   These are seriously talented people who write for magazines and newspapers and publish proper cookery books.  One or two are even on the telly!



Fortunately, the kind folks at OTTER FARM live very near me.  When I mentioned that I'd never eaten a medlar they offered to bring me some when the time and medlars were ripe.  



Medlars are an unusual fruit.  They are called all sorts of naughty names, mostly related to various creature's bottoms.  To compound their PR problems, they must be bletted or EXTREMELY ripe before they are ready to be eaten.  I'd read the Tudors loved them which only made me more curious.  Shakespeare refers to them in his writings, not particularly favourably, but this doesn't put me off...not one bit! 



So, with Mark's famous Medlar Jelly Recipe and a couple kilos of Otter Farm's finest medlars, I embarked on jelly making. 



The result was a jewel-like jelly of the most gorgeous Christmas colour.  I still have some medlars left... next on the menu, Medlar Molasses and Spice Cake.

CLICK HERE TO LEARN MORE ABOUT OTTER FARM

8 comments:

  1. How kind of them. It looks very good, one of the things on my list is to make a lot more preserves next year.

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    1. It was very generous of them. I love making jelly and jam.

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  2. Ooo how lovely! I've never seen or tried medlars. They sound fascinating.

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    1. I've seen the trees in ancient gardens but never tried the fruit until now. It's been fun experimenting.

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  3. Looks beautiful love the colour! Love making jams and chutneys too

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    1. Thank you, I love the colour, too! There is something so satisfying about making preserves.

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  4. I absolutely love that colour. I have never heard or seen a medlar so this is a new one for me. Thanks for the information ….

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    1. It's a great Christmas colour! I will never look at a medlar tree in the same way again.

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