Medlar Honey

Recipe for: MEDLAR HONEY 

Ingredients: 

• 1.5 to 2 kg firm, unbletted, medlars, straight from the tree
• 1 kg preserving sugar

Method: 

1. wash, then chop all the medlars roughly (skin, seeds & all)
2. place in a heavy pan & cover with water
3. bring to the boil, then simmer till completely mushy
4. tip everything into a jelly bag & leave everything to drip into a bowl overnight
5. next day, measure the (cloudy) juice & return to the (clean) pan
6. add an equal amount of sugar, stirring until it dissolves, then boil rapidly until setting point (see TESTING FOR A SET below) – which should take about 35-40 minutes
7. pot up into clean, warm, sterilised jars
8. cool, seal & label

What else you need to know: 

1. medlars are generally low in pectin, so it’s quite hard to get a proper set
2. if it sets, it’s jelly
3. if it doesn’t set, it’s honey
4. either way it’s delicious, so don’t worry about it

TESTING FOR A SET – JAMS & JELLIES  

There are three basic methods:

1. Temperature test – using a jam thermometer in the boiling liquid, boil till you achieve 105C/ 220F.  Bubbles should have subsided & surface should appear glossy & heavy
2. Saucer wrinkle test – using a cold (fridge) plate or saucer, put a small spoonful of the boiling liquid out.  Wait for a few moments to cool.  Using your (clean) finger, push the liquid gently.  It should form small wrinkles on the surface
3. Spoon test – using a chilled dessert-spoon from the fridge, put some jelly on the back – it should solidify, rather than run off