Medlars

I plan to harvest my medlars tomorrow for the first time. It froze last night, but I think they’ll still need some bletting. Has anyone cooked with them? I’m hoping for about 5 pounds.

I’d like to make medlar butter the same way I make pear butter. Cook, press through a colander, add sugar and spices a little at a time until I like the taste,  then cook it down. I prefer things not too sweet. Will this work? I’ve seen recipes with lemon juice. Is that needed for water bath canning? They seem pretty acidic.  I probably won’t get enough to really need to can it. I’d like to learn what it tastes like with just a little sugar before I decide what else to put in it.

Does anyone have any suggestions or a good recipe?

Mines then to need WEEKS of continuous freezing go from the harder than apple state to the soft like tomatoes state.

No recipes to share, sadly, as i can't seem to blet mine properly.  Most often they go from rocks to a dryish fermented state to icky.  Everything i've read indicates bletting is simple/straight forward/easy... and there's very little variation to instructions, so wtf am i doing wrong?

Basics:
 •Collect fruit (most advise to wait for frosty nights). - Have tried this by stages from leaf fall all the way to midwinter.  Off the ground & off the tree.

 •Let sit in cool/dark location. - Paper bag, single layer, covered, uncovered, unheated room, garage, basement...  Dark seems hard to misinterpret, maybe "cool" needs to be defined?  Ideal temp &/or humidity isn't mentioned as far as i've found.  Winter (historically defined) in England isn't too far off what it is here; mildly cold and wet, though this fluctuates wildly here...

 •Check regularly & remove when soft. - Last yr it was daily.

The 2 trees have been fruiting enthusiastically for 4 yrs.  I've eaten maybe a dozen of the delicious fruits, so i'm not saying they're icky just b/c i don't enjoy the flavor...and it's **possible** for them to blet.

Any medlar wizards able to enllghten me?