Hello Heather

I have a couple of recipes,the book recommends you let them get REALLY ripe even before using for jam/jelly.It does sound a bit of a faff making the stuff, as the pulp has to be scraped out, but,

Jam-

4lb very ripe medlars

Sugar

Vanilla pod.

Cut open the Medlars, scrape out all the pulp ( the fruit needs to be RIPE).Cook gently until very soft adding water to prevent sticking/burning.When really soft put through a seive and weigh the resulting fine pulp. Add 12oz sugar for each 1lb pulp.Put over gentle heat and stir in sugar until dissolved.Add vanilla pod,cook gently for 30 mins,stirring all teh time.Remove vanilla and pot up.

Jelly

Peel 2 lb  RIPE medlars, remove pips ( again a bit of a faff)

Slice the flesh

Put in a pan with enough water to cover the fruit. Cook gently with a sliced up lemon until soft.Strain through jelly bag.12oz sugar to 1 pint juice,heat adn dissolve sugar,boil for at least 10 mins.Pot up.

Good with game and meat apparently.Have fun!