Medlar jelly advice please!

[jennym]

I will have a load of medlars to make jelly from tomorrow.
Although I've made lots of jellies in my time, have never made medlar before, so would like some advice from those who have made medlar jelly successfully.
Am I right in assuming that the jelly would be better made from under-ripe fruit rather than letting it soften? How soft are they when ripe, or how hard when under-ripe?
Does it set easily? (I have a feeling that EJ has posted on this, but can't find the post)
What bits do you remove before cooking?
Do the different varieties of medlar differ widely in taste and their ability to make good jelly?
What colour is it when made properly?
How does medlar jelly taste?

[jennym]

[legendaryone]

Hi Jen, from what i understand you need the fruit to be ripe i'm not making jelly but i will be making medlar wine and i shall be letting them go ripe first, soft enough so i can scoop the middles out.
On allotments 4 all sister site recipes 4 all there is a discussion

http://www.recipes4all.co.uk/index.php/topic,140.0.html

[jennym]

Thanks for that. My instinct says use them under-ripe though??? Got about 50kg of the buggers, so I guess the last few will be bletted anyhow  ;D