Honey medlar jam recipe ingredients:
- 2.2 lb (1 kg) medlars
- 1 lemon (juice)
- 7 oz (200 g) honey
- 1 vanilla stick
Wash half ripe medlars, peel them, cut them in half, pour lemon juice over them and let them stand for 15 minutes.
Pour cold water over fruits and cook it for 5-7 minutes to boil. Add honey and vanilla stick and cook it 5 minutes more. Take out vanilla stick.
Pour hot fruit compote jam in sterilized jars, pour 1 teaspoon of rum over it (in every jar) and seal the jars.
Place jars in boiling water (to cover 2/3 of jars), reduce temperature to a low temperature and cook it for 15 minutes.
Wrap jars in a blanket to stand 24 hours.
It is traditional way to can the fruits, but today we have lots of kinds of canners that make this job easier.
Store your medlar compote jam in dark and cold place.