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Medlar Jelly

Get quite ripe medlars, without bruise; let them simmer gently, with water about half an inch over the tops. When fit to pulp, strain the fruit through a jelly-bag; if not clear the first time, repeat the straining; add to every pint of juice, a pound of good loaf sugar, boil fast, skimming constantly. When cooled a little, pour the jelly into glasses or moulds, to be turned out for dessert. The jelly should be quickly boiled until it will set.