I have a recipe for medlar jam if you want it Shelley.
Uses 4lb Medlars
Once bletted, scrape out the pulp and cook very gently until completely soft, adding very small amounts of water if needed, just to stop them burning. seive then weigh the pulp. Add 12oz sugar for every 1lb pulp.
stir over very low heat until sugar has disolved, add a vanilla pod and boil hard to setting point, keep stirring very regularly. Remove vanilla pod and pot up.
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