It will come as no surprise that the UK is an island and therefore bordered by a vast and magnificent coastline. I imagine most of us were introduced to the delights of the seaside as children, which included many joyous and seemingly timeless hours of innocent fun, exploring rock-pools and coastal caves, racing imaginary horses (unicorns?) along and through the fringes of the incoming and outgoing tides, eating ice-cream and partially burying your favourite, yet annoying sibling and sculpting them into strange creations, adorned with various coastal debris & tucking fish n chip dinners, complete with the random obligatory grains of sand that somehow find their way in no matter how carefully you attempt to fend off their incursions - magic! I've always been fascinated by the coast and the majority of my childhood holidays were spent at various coastal locations around the UK: I consider myself very fortunate to have experienced those times. Our coastline, for the majority
Japanese Quince is one of my autumn favourites and one I make a beeline for every year. You can read more about these delightfully scented, mouth-puckering and fabulously versatile little fruits here: https://edible-leeds.blogspot.com/2017/11/quince-quince-glorious-quince.html Japanese Quince Jelly This beautifully sharp, sweet and dreamily aromatic jelly is one of the creations that go into my JQ Knickerbocker Glory, it also works well spread on to warm toast or served alongside game meats, particularly wildfowl and is great added to sauces to provide an edge of acidity, sweetness and aromatic attitude. There are many other applications for this jelly, so get busy gathering, creating and playing... 1kg Japanese Quince 750g Golden Granulated Sugar Water Wash the fruits to remove any dirt and then place them whole in a large pan. Add water to cover, (approximately 800ml) and bring to the boil, once boiling, reduce heat and simmer until all the fruits split. Pour the contents of