Medlar Jam

For the medlar jam, first remove the stalk from the medlars, which should be fully ripe, and carefully press them out of the skin with your fingers.

Since medlars have a lot of seeds, you should mix the medlar pulp with the apple juice and possibly heat it so that the seeds separate from the pulp.

Meanwhile, peel and chop the apple and pear. Now press the medlar pulp through a not too fine metal sieve, add the chopped fruit pieces and stir in the preserving sugar.

Everything should boil for about 10 minutes, stirring constantly. After the jelly test, add the nutmeg powder and the juice of half the lime. Pour the jam into jars. Immediately close and turn upside down until the jam has cooled down.

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