I will have a load of medlars to make jelly from tomorrow.
Although I've made lots of jellies in my time, have never made medlar before, so would like some advice from those who have made medlar jelly successfully.
Am I right in assuming that the jelly would be better made from under-ripe fruit rather than letting it soften? How soft are they when ripe, or how hard when under-ripe?
Does it set easily? (I have a feeling that EJ has posted on this, but can't find the post)
What bits do you remove before cooking?
Do the different varieties of medlar differ widely in taste and their ability to make good jelly?
What colour is it when made properly?
How does medlar jelly taste?