Although the medlar is no longer a common or even well recognized fruit, my parents have a medlar fruit trees in their orchard and this year I was lucky enough to get enough fruit to make into a jelly. The jelly is made in exactly the same manner as quince jelly, briefly the fruit is roughly chopped and covered with water, it is then simmered for three hours, then liquid is them filtered through a cheesecloth overnight, equal amount of sugar is added and the jelly is simmered until it gels. The resulting jelly is a lovely garnet color, but the real pleasure of the jelly is it's flavor and aroma. Simply stated no other fruit comes close to approaching the depth and complexity of flavor.