Medlar Jam

Medlars are a Medieval fruit – cultivated since the Roman times (8th century). They are native to Iran, Southwest Asia and Southeast Europe, especially around the Black Sea; Bulgaria, Greece and Turkey. These have come from a friend’s garden in Ross on Wye.

A member of the rose-family (Rosaceae), medlars are related to rosehips. Medlar, or common medlar (Mespilus germanica) is thought to be closely related to Eriobotrya japonica which is sometimes known as Japanese medlar.

This forgotten fruit has a natural sweetness, when ripe they have an almost caramel flavour and a very mild sourness like apple sauce. Nutritionally medlars contain a good amount of carbohydrate, and a significant amount of iron, calcium, fibre, vitamin C and B1.

You can eat medlars raw, but the fruit needs to be soft and almost rotting (bletted). When ripe, the fruits are brown and the flesh is mushy. It’s even the colour (as well as the flavour) of caramel. You can squidge the fruit and eat the innards from your fingers, or peel the fruits and eat them that way. Though before they are ready to eat the fruit need to be bletted. The flavour is like no other, but is said to be reminiscent of dried black apricots, soaked and pureed.