MEDLAR recipes SLOE recipes as part of fund raising for
see more on the text below on the Telegraph web pages
Medlars are bullet-hard, rusty-coloured hip-like fruits that grow on native trees with large sandpaper leaves. I like to bake them in a dish until soft and then take off their tops like a soft-boiled egg, spoon out the flesh and mix with brown sugar and cream.

Medlar Jelly from the Telegraph jam pages

Use the fruit when it's nearly ripe, but before it has gone soft and is edible uncooked.
Cut the fruit into quarters, put them in a large pan and just cover with water. You can add the juice of a lemon if you would like the flavour even sharper, but it is not necessary for setting. Boil very slowly until the fruit is broken, but do not crush it yourself. (This can be done in the oven if you cook with an Aga.)
When the fruit is soft, strain off the liquid through a jelly bag and leave it to drip for several hours, or overnight. Measure the juice in the bowl and, without squeezing the jelly bag (which will make the jelly cloudy), return the juice to the pan.
For each 600ml of juice, add 450g of granulated cane sugar. Medlars, like quinces, have a very high pectin content, so should set easily.
Warm over a gentle heat until the sugar is completely dissolved before bringing to a rolling boil until setting point is reached. This won't take longer than about 20 minutes. Remove from the heat and take off any scum with a spoon. Pour into clean, warm jars and cover

cooking with Medlar from
In European Royal Courts the medlar was considered the ideal fruit to accompany drinking the finest wines, and French chefs view the smokey earthy taste of the medlar fruit to be equivalent to expensive gourmet items such as the mushroom, truffles, morels, and cavier. Other uses of the medlar fruit is in the preparation of preserves, syrups, tarts, pies and jelly. In Europe the medlar is used as a winter dessert by roasting the fruit in butter and cloves.
Website with a Description
another with descriptive text Medlar and Lemon Jelly Recipe
Channel 4 pages Jelly & Chutneyfrom the pulp from CH4 Hugh Fearnley-Whitingstall
wine-making recipe
Medlar Wine - Wine Making Guides
8 lb / 3,600 grams Medlars
3 lb / 1,350 grams sugar
Pectin enzyme
Water up to 1 gallon
1/2 pint strong black tea
Campden tablet
Yeast nutrient
Wine yeast

Place the ripe fruit in a fermentation bucket and pour over the boiling water. Add 1 lb. of sugar and an equal quantity of cold water. Add the campden tablet, pectin enzyme and yeast nutrient and wine yeast. Cover and leave for three days in a warm place, stirring daily. Strain through a fine sieve and add the rest of the sugar and put into a demijohn and fit an airlock to seal the jar.
Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.
SLOE recipes  

Sloe Gin

450g/1lb sloes
225g/8oz caster sugar
1 litre/1¾ pint gin

1. Remove all stems & prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.
2. Pour in the sugar and the gin, seal tightly and shake well.
3. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for two months.
4. The sloe gin will now be a beautiful dark red and ready to drink, although it will still improve with keeping.
5. Variation: make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin. Blackberries do not need pricking.
Sloes are the fruit of blackthorn and are actually a wild type of plums. The flavor of the fruit is bitter, so the small plums are not suitable for eating. However, the effect of frost makes them milder. The bitter flavor is lost when making liqueurs.
Sloe gin is traditionally made in Ireland and Britain. Sloe liqueur is also made in Scandinavia, Germany, France and Spain. This delicious liqueur has a flavor similar to plum liqueur and the color is dark red. It is best served in small amounts as an after-dinner drink with or without ice.

Sloe Jelly

900g (2lb) Sloes
1.8kg (4lb) Cooking apples
Juice and peel of one Lemon

Wash and drain the sloes and prick them. Put them In a pan with the lemon juice, peel and just enough water to cover. Simmer until pulpy.
Wash and chop the apples, then simmer in a Separate pan, with water to cover - again until soft and pulpy.
Strain the two pulps through scalded jelly bags or fine muslin hung overnight over bowls to catch the juice - do not squeeze the bags, which will result in cloudy jelly.
Mix and then measure the juices, bring to the boil, add sugar at the rate of 450g to 570ml (1lb to 1 pint) and stir until dissolved. Boil until setting point is reached. Remove any scum, using a heated stainless-steel spoon.
then you can bottle it, and store it.