We followed the RHS recipe for medlar jelly.
A bletted medlar. It is overripe but not to the point of being fermented or rotten. Uncooked, it has a unique flavour with (in our 'umble opinion) notes of dates, waxy apple skin, apricot, apricot kernels and dark caramel (browned sugar, not butterscotch). Medlars need to be bletted as they contain tannins that make them astringent which cause the same hair-raising, puckered-tongued, dry-mouth sensation experienced after biting into an under-ripe banana or persimmon... a heads-up!
The camera flash has made this fruit appear wet to the point of being mushy, it is actually a thick, pasty consistency. A bletted medlar will appear darkened and less turgid, the skin will be dry and dimpled.
To blet, arrange the fruit out on a paper-lined tray making sure they do not touch and keep in a dark, cool place for 10-14 days. Check for mould every couple of days and remove any fruit that spoil.
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