This a recipe I’ve come up with is to use the windfalls that are currently falling around our smallholding. Any fruit can be used but I used the following: 900g of fruit consisting of bletted medlars*, eating apples, pears and crab apples.
To this I added 1 chopped lemon with the skin, the juice of 2 lemons, organic sugar, and the rind and juice of 2 oranges. Chop the fruit leaving on the skin and cores and place in a pan with the chopped lemon and the juice of 2 lemons. Simmer until pulpy. Rub the fruit through a sieve and add the grated rind and juice of 2 oranges. Measure the purée into a clean, heavy based large pan and stir in 350g if sugar to every 450g of purée. (I had 1 litre of fruit purée so I added 800g of sugar) Boil together until the purée thickens and reaches setting point. Pour into warm clean jars and cover straight away.
*medlars do not ripen on the tree so you have to bring them indoors and put them on a tray and leave them until they ‘blet’, which is an old word for rot but what happens is the flesh turns dark brown and becomes soft. They can then be eaten with a teaspoon (spit out the pips) they taste like apple and toffee to me, or use them in in jams or cakes!