- 1 lb ripe (bletted) medlars, quartered but not peeled
- 1 cup water
- juice of ½ lemon
- 1 lb sugar (per pint of juice)
- Simmer fruit in water until soft and pulpy, then strain through a jelly bag.
- Measure juice and add 1 lb of sugar to 1 pint of juice, then add the lemon juice.
- Boil rapidly until set, then pour into sterilized jars and seal.