I’M STILL not sure whether it was worth it. I’ve gone halfway across Sheffield to pick medlars – hard little brown fruit no one seems to have heard of – from trees and taken them home to rot in my cellar.
Then I’ve boiled them up, strained the juices, added sugar and all I’ve got to show for it is two small measly jars. As for the taste, well, it’s fugitive. Perhaps I should have taken the hint for the common name for medlar is dog’s arse, as the French say, cul de chien.
You can’t eat a medlar until it rots, or blets, when it turns sweet. In ancient times, before oranges and grapefruit and fruit like that was available to the common man they were supposedly highly prized for their sugar hit in winter.
To eat them, peel back the outer casing, suck everything in then discreetly spit. For inside is a little ball of sweetish flesh encasing large seeds you wouldn’t want to swallow. The taste and texture is midway between a fig and date. I picked some last year but lost interest after the first few moutfuls and they bletted to kingdom come.
So this year I was going to make a jelly. My recipe, from Marguerite Patten’s ‘James, Preserves and Chutneys,’ said two pounds of medlars to a pint of water and I had just over that weight. I cut them up small and boiled them up. I was unsure if they would contain enough pectin and dislike adding the commercial variety so also chopped up a couple of Bramley apples.
They mushed up pretty quickly so they soon went into the straining bag for the afternoon. The liquid was dirty brown, like tea. Perhaps if I had left it overnight I might have got more juice – just a pint – which tasted pretty insipid. I boiled it down a bit further to increase the flavour and added the juice of half a lemon – more to perk it up than for pectin.
It set on the second test but there wasn’t a lot of it, just enough for those two small jars. That brown brew cleared to a lovely whisky-type hue but medlar jelly doesn’t taste anything like eating one raw. The date-cum-fig effect has gone; instead it’s more like honey. I have just had some on a slice of bread and butter to confirm my impression.
It’s not been a complete waste of time but if I do it again next year I will need to pick many more pounds to make it worth the effort. Or I might combine it with other fruit. Dates or figs!
3 thoughts on “Is it worth meddling with a medlar?”
I’ve made many jams and jellies but you take your adventures much further than I ever have. “Dog’s arse” would have driven me away. You’re brave!
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I am not sure whether it is native to North America. It is also called cat’s a*se in some parts. Taste is interesting when rotted but I obviously need more to get a definite taste when jellied. Still, worth doing!
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I don’t think we have them. But worth the effort if it tastes like honey.