69 A feast of flavour Ingredients 1 kg Mediterranean Medlar 3 litres of water sugar 1 tbsp of lemon juice 2-3 geranium leaves Mediterranean Medlar Method l Wash the fruit and boil over high heat for about one hour to cook properly. l Strain the fruit, keep the juice only and sieve using a fine cloth. l Measure the juice and add an equal amount of sugar. l Pour the juice in a clean pot, add the sugar and boil over high heat to help retain the gold colour of the jam. l Just before reaching setting point, add one tablespoon of lemon juice and the geranium leaves. l Pour hot jam in sterilised jars. Close the lid and turn jars upside down for 2-3 minutes to seal. Restore in initial position. l When the jars cool, store them in a cool and dark place.
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