The Mediterrenean Medlar of Northern Cyprus

The deciduous tree or shrub is found on rocky mountainsides; the wood is prized for carving. Jelly making goes on in the villages; the local people pick the Alic from mid September well into October. The fruit is washed and measured into a large pan and covered with water. The fruit is then boiled to reduce the liquid and left over night. The next day the boiled fruit and reduced liquid is strained through a jelly bag for several hours. Finally sugar is added to the strained liquid and is boiled with the juice of a lemon until setting point is reached. Whilst this all sounds very simple it is a work of art to get the amounts exactly right for a good jelly set to be achieved. Mediterranean medlar jelly is delicious served with chicken or pork or spread on bread.

	Price: 94900 GBP Bungalow in Karsiyaka North Cyprus