Medlar jam



• 1 kg of medlar 

• 400 grams of sugar 

• 4 decilitres of water 


Wash ripe medlars. Put them in a pot with all the stones and shell, pour water and put on the stove. When it boils, remove from the heat and strain the porridge through a strainer, add sugar and return to cooking. Stir occasionally. Remove it from the stove. Pour the hot jam into hot jars, close well and leave to cool.