Posted: 06/11/2016 at 11:58
We have never really managed to get them to 'blet' properly. they seem to go mouldy first. The one occasion when they did, I cannot say that the taste was particularly outstanding.
For Medlar jelly they do not need to be 'bletted' only properly ripe and going soft (after a good frost is best). Then you purée the fruit with water and allow the mix to drip through muslin. Do not squeeze through if you want a clear jelly. Then it is a pint of liquid to a pound of Jam sugar. I like the jelly but my wife says it is too strongly tannin tasting for her.