A traditional jam of deep amber color prepared from the soft flesh of medlar, which ripens after the first frost. This rare autumn fruit adds a different, nostalgic taste to breakfast tables.
Peel the ripe medlars and pass the flesh through a strainer to remove it from the core.
Mix the resulting medlar pulp with the sugar and transfer to a pot.
Boil the mixture over medium heat, stirring frequently, until it thickens.
Add the lemon juice and cinnamon and cook for a few more minutes. Important: check the consistency by dripping some onto a plate; fill sterilized jars while boiling hot and seal them.
Important: Medlar is hard and sour before it ripens; jam should not be made until it has been left to ripen and soften. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
Straining the medlar's peel and core through a sieve makes the job easier. A pinch of cinnamon gives the jam a warm autumn aroma.
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