A traditional deep-amber jam made from the soft flesh of medlars that ripen after the first frost. This uncommon autumn fruit brings a distinctive, nostalgic flavor to the breakfast table.
Peel the ripe medlars and press the flesh through a strainer to remove the seed cavities.
Mix the medlar pulp with the sugar and transfer it to a pot.
Bring the mixture to a boil over medium heat, stirring frequently, and cook until thickened.
Add the lemon juice and cinnamon and cook for a few more minutes. Important: Check the consistency by dripping a little onto a plate and drawing a line through it. While still boiling, fill sterilized jars and seal them.
Important: Medlars are firm and tart before the first frost; wait until they ripen and soften before making this jam. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars while the jam is boiling and store in a cool, dark place.
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