Edible Leeds - Wild Food Foraging Courses and 4 Wild Seasons Pop Up Dining Events

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