Jelly (Medlar)

Instructions

1. Let the medlars be quite soft, then cut off the tops.
2. Put them in a preserving-pan, cover with water, and boil six or eight hours slowly.
3. Strain through a coarse sieve.
4. To every pint of juice add one pound of sugar.
5. Boil over a quick fire, stirring all the time.
6. When it thickens, drop a little on a plate; if it jellies, it is done. Or drop a little into a tumbler of cold water; if it does not mix with the water it is good.
7. The jelly ought to be a clear amber colour.