Day 67: I have now processed four small batches of medlars (10-13 at a time) into juice, and the house is scented with a strangely rose-like fragrance. Another two dozen will be ready to process over the next few days. I am determined to create a jelly from this fruit which uses commercial pectin, as opposed to boiling it down. The taste of medlar jelly is reminiscent of honey, citrus and rose combined. I am hoping that by using commercial pectin, it will not lose too much of its flavour. Striking the proper balance between juice, sugar and acid (lemon) is critical, and so far, I have been unable to find any helpful formulae or tests to determine the ratio. My kitchen has become a laboratory, albeit a deliciously aromatic one, and the one saving factor here is that even the mistakes are usable. If my jelly winds up as glaze for my Christmas ham, I won't mind a bit.
