Medlar Jelly
Medlar jelly is one of those things that is so joyous to taste. The flavour makes your brain wonder why this fragrant amber-pink-glossy jelly is not part of your daily diet. Anyone visiting our garden, especially chefs and food writers, gets excited when they see the tree.
Our favourite fruit jelly at Fat Tomato is Medlar. It is rare to find but something that leaves a lasting impression. Our Medlar Nottingham tree is one of the newest additions to the garden. It was planted in 2020 and only started to produce fruit in 2023. Medlars are usually picked after the first frost in November-December as you want some of them to go through a process known as bletting. It is a process of leaving the fruit to ripen on the tree so it can be made into jelly. The fruit darkens and softens, giving the jelly its distinctively sweet spice toffee flavour. You can also ripen the fruit in the kitchen fridge for over two weeks before cooking them. Some fridges even have a drawer built in for this process.
We pick some medlars before the frost gets at them, as we need high levels of pectin to get the jelly to set, and then gather the rest after some frost. The medlars are gently boiled with some Bramley and crab apples from our garden and some organic Verna lemons that we source through the CrowdFarming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
They are left to drip slowly through fine muslin overnight. The process takes two days, but it is worth it when you taste that first spoon on warm buttery toast. Only 27 and a half jars were made in 2024.
This unique fruit butter is elegantly presented in a 165g glass WECK jar nestled in our beautiful black box.
Suitable for vegans and vegetarians.
Medlar jelly is one of those things that is so joyous to taste. The flavour makes your brain wonder why this fragrant amber-pink-glossy jelly is not part of your daily diet. Anyone visiting our garden, especially chefs and food writers, gets excited when they see the tree.
Our favourite fruit jelly at Fat Tomato is Medlar. It is rare to find but something that leaves a lasting impression. Our Medlar Nottingham tree is one of the newest additions to the garden. It was planted in 2020 and only started to produce fruit in 2023. Medlars are usually picked after the first frost in November-December as you want some of them to go through a process known as bletting. It is a process of leaving the fruit to ripen on the tree so it can be made into jelly. The fruit darkens and softens, giving the jelly its distinctively sweet spice toffee flavour. You can also ripen the fruit in the kitchen fridge for over two weeks before cooking them. Some fridges even have a drawer built in for this process.
We pick some medlars before the frost gets at them, as we need high levels of pectin to get the jelly to set, and then gather the rest after some frost. The medlars are gently boiled with some Bramley and crab apples from our garden and some organic Verna lemons that we source through the CrowdFarming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
They are left to drip slowly through fine muslin overnight. The process takes two days, but it is worth it when you taste that first spoon on warm buttery toast. Only 27 and a half jars were made in 2024.
This unique fruit butter is elegantly presented in a 165g glass WECK jar nestled in our beautiful black box.
Suitable for vegans and vegetarians.
Medlar jelly is one of those things that is so joyous to taste. The flavour makes your brain wonder why this fragrant amber-pink-glossy jelly is not part of your daily diet. Anyone visiting our garden, especially chefs and food writers, gets excited when they see the tree.
Our favourite fruit jelly at Fat Tomato is Medlar. It is rare to find but something that leaves a lasting impression. Our Medlar Nottingham tree is one of the newest additions to the garden. It was planted in 2020 and only started to produce fruit in 2023. Medlars are usually picked after the first frost in November-December as you want some of them to go through a process known as bletting. It is a process of leaving the fruit to ripen on the tree so it can be made into jelly. The fruit darkens and softens, giving the jelly its distinctively sweet spice toffee flavour. You can also ripen the fruit in the kitchen fridge for over two weeks before cooking them. Some fridges even have a drawer built in for this process.
We pick some medlars before the frost gets at them, as we need high levels of pectin to get the jelly to set, and then gather the rest after some frost. The medlars are gently boiled with some Bramley and crab apples from our garden and some organic Verna lemons that we source through the CrowdFarming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
They are left to drip slowly through fine muslin overnight. The process takes two days, but it is worth it when you taste that first spoon on warm buttery toast. Only 27 and a half jars were made in 2024.
This unique fruit butter is elegantly presented in a 165g glass WECK jar nestled in our beautiful black box.
Suitable for vegans and vegetarians.
-
This utterly delicious jelly is magnificent with cheese or on buttery toast. It lifts game dishes and cold meats like no other jelly. Add a spoonful to your Sunday roast gravy. Due to its floral acidity, it also goes well in cream-based desserts.
-
FT filtered well water, FT medlar Nottingham 28%, organic raw cane sugar, FT apple Bramley, FT crabapple Butterball, organic lemon Verna (from our adopted trees in Spain), Wexford sea salt
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
Prepared with 84g of fruit per 100g. Total sugar content 65g per 100g.
-
Store in a cool, dark place. Refrigerate after opening and enjoy within six months.
-
Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
