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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?
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Mines then to need WEEKS of continuous freezing go from the harder than apple state to the soft like tomatoes state.
If tomatoes are a fruit, then ketchup must be a jam. Taste this tiny ad:
Taylor&Zach’s Bootcamp Journey
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