Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.
Tag: preserved fruit
Gervase Markham, on Preserving Quinces in Cider
Here’s an idea for preserving your quince harvest, and maybe making quince flavoured cider at the same time.
Mary Smith, on Drying ‘Green Gage Plumbs’
This eighteenth century method for drying greengages calls for candying your plum(b)s in syrup before setting them to dry.
‘A Lady’, on Making Paste of Plumbs
The anonymous author of this 18th century tract takes time our from moralising to make something jammy.
J. C. Loudon, on Making Raisiné Composé
Here’s a C19th recipe for a grape-and-apple jam that seems to be good with all sorts of things.