Ms Chica Andaluza, Somewhere Up a Mountain in Andalucia
Dear Ms Andaluza
We understand that you have recently made Quince Jelly, something which the readers of Mediaevel Medlar Monthly would be most interested in reading about in more detail. A reporter will contact you shortly to arrange details of the interview.
Yours most sincerely
Ye Olde Editore, Mediaeval Medlar Monthly
Reporter: So Ms Andaluza
Chica Andaluza: Oh please, do call me Chica
R: OK, Chica it is. The Medlar is not a widely known fruit, what do you know about it?
CA: Well, I suggest your readers check out this excellent post by Mad Dog, which gives some fantastic information about this fruit which was traditionally used to make fruit jellies and cheeses.
R: How did you manage to get hold of your medlars then?
CA: I have a lovely friend, Florence, who let me pick a whopping 8kgs of fruit from her tree for my first journey into medlar jelly making.
R: Tell us a little more about it then
CA: Well, the fruit has to be “bletted” or almost left to rot before it´s edible. This is the fruit when we picked it.
And this is the fruit about 2 weeks later.
R: Talk me through the process of making the jelly then
CA: I used about 5kgs of the fruit which was “rotten” enough, and washed it to remove dust and leaves. It tastes, as a fruit, of something like prunes and plums…a sweet, pleasant, earthy taste.
Then I added just enough water to cover the fruit and cooked it until it was mushy.
R: How did you know how much water to add?
CA: I searched the internet for recipes, which were all a little vague. In retrospect, I should probably have used more water.
The reporter notes at this point that the subject of the interview is beginning to tremble slightly and mutter under her breath.
R: Once they were “mushy”, what did you do?
CA: The fruit has to be strained through jelly bags to extract the liquid which is then boiled with about two thirds of its weight in sugar until it reaches setting point.
The interviewee is beginning now to behave like Chief Inspector Dreyfus in the Pink Panther films – shaking and twitching uncontrollably when the word Medlar (rather than Clouseau) is used. A glass of wine calms the situation down a little.
R: Is there any special kitchen equipment needed for making this jelly?
CA: I´d recommend a step ladder
R: How so?
CA: Well, you need a large jug to put the jelly strainer over. I went to get one out of my “despensa” and could not be bothered to get the step ladder, and tried to hook it down with a metal skewer. This resulted in a large wooden tray crashing onto my face and giving me a black eye.
R: Oh dear, any other experience you´d like to share with our readers…
CA: Well, it took me almost 48 hours to strain the juice from the pulp.
R: That must have been a lot of juice
CA: Not really, about half a litre
R: Oh…
CA: And then I had to boil the syrup to hell and back to get it anywhere near setting point, so most of it evaporated
R: Oh…how many jars did you make in the end
CA: Not quite 2. I had envisioned inviting Roger over to take photos of my extensive stock of Amber hued jelly, but I don´t think I´ll bother now.
R: Will you be doing this again then?
At this point the interview was terminated as the interviewee collapsed into a hysterical heap clutching her eye and a large bottle of wine muttering “never again, never again”.
Ms Chica Andaluza, Somewhere Up a Mountain in Andalucia
Dear Ms Andaluza
Thank you very much for giving so generously of your time recently, particularly in your most delicate state of health. Whilst we wish you a speedy recovery, we do not feel that the tone of the interview will convey the message of the true beauty, flavour and versatility of the Medlar fruit and will not be publishing your interview.
Yours most sincerely
Ye Olde Editore, Mediaeval Medlar Monthly
Advertisement recently seen in Mediaeval Medlar Monthly
FOR SALE: Almost two jars of unset medlar jelly, offers over £500 per jar or will exchange for a small house or sports car. Serious buyers only please.
Chica Andaluza 