River Cottage

This is the method for the Nigel Slater recipe, it may be similar...

Remove any leaves from the medlars and check them well for any rotting patches. They should be dark and soft.

Slice the fruits in half and put them in a very large, deep saucepan. Halve the lemons and apples and put them in with the medlars. Pour over the water. Bring the water to the boil then lower the temperature and partially cover with a lid. Leave to cook for an hour.

Take care that the water doesn't evaporate, and give the fruit an occasional squash with a wooden spoon. Try not to stir or mash the fruit too much as this will send the jelly cloudy.

Pour the fruit and its liquid into a jelly bag suspended over a large jug or bowl. (I hang mine from the taps over the sink.) Let the juice drip into the jug, giving it the occasional squeeze until all the juice has dribbled through. You should be left with a dry lump of fudge-like medlar debris and a jug full of clear, amber-red juice.

Pour the juice back into the cleaned saucepan and boil hard for 6 minutes, then add an equal amount of sugar (about 800g or 4 cups). When the sugar has dissolved, boil for a further 2 minutes then ladle into clean, warm jars and seal. Leave to cool.

If your medlar jelly is still liquid by morning, pour into a large pan and boil for 4-8 minutes then return to the jars.