Homemade medlar jam

Medlar jam is a very simple preserve to prepare and perfect for enriching tarts, cakes or simply for spreading on bread!

Do you like preparing homemade preserves with fresh fruit? Today we offer you a very particular recipe and certainly an alternative to the more well-known jams. We are talking about medlar jam, little-known small fruits but rich in beneficial properties. To make this jam it is important to use fresh, ripe medlars. The recipe we propose involves the use of apple as a natural thickener. Now let's see all the preparation steps.

Preparation of medlar jam

1. First of all, peel the medlars, cut them in half, remove the seeds and cut the pulp into small pieces .
2. Clean the apple, peel it and cut it into pieces too. It will serve to make the jam thicker, you can however omit it .
3. Transfer the apple and medlars into a large bowl, sprinkle with the lemon juice, add the sugar and mix, cover with cling film and leave to rest in the refrigerator for at least half an hour or a few hours.
4. After this time, pour the entire contents of the bowl into a pan, put on the heat and cook for 20 minutes.
5. Once the time has passed, blend the fruit to make your jam nice and smooth. If you like jams with pieces, however, you can also omit this step.
6. Cook for another 10-20 minutes, then proceed with the saucer test to check if the jam is ready: pour a teaspoon of jam onto a saucer and tilt slightly. If the jam doesn't run, you can put it in carefully sterilized glass jars.
7. Fill sterilized glass jars with the boiling jam, stopping 1 cm from the closure.
8. Close the jars with appropriate lids and turn them upside down to create a vacuum.
9. Let cool completely before placing the jars in the pantry .

For an extra idea: if you want to make your jam even more special you can add vanilla seeds or cinnamon or ginger powder.

And here is a video recipe very similar to our preparation:

If you love preparing jams with fresh fruit, don't miss the recipe for mandarin jam .

Riproduzione riservata © - WT