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Photographs - Rosaceaes 1 and 2

Hi, I wonder if you are familiar with these separate specimens that we have in our garden.  We are keen to find out if jam can be made from from them.  What do you think?
Thank you.


  • nutcutletnutcutlet Posts: 27,142
    @victoriacadams no photos

    In the sticks near Peterborough

  • nutcutlet said:
    @victoriacadams no photos

    Apologies - please find 6 photos now uploaded above. Thank you!
  • DovefromaboveDovefromabove Posts: 83,720
    edited May 2022
    Those are Chaenomales aka Japanese quince ... you can use the fruits much as you would use culinary quince.  They do not ripen and get softer as apples do, but I use them cut up to put inside roasting gamebirds, guinea fowl etc, or with pork ... they add a marvellous fruity flavour ... they also make a good jelly (a bit like crab apple jelly) and you can use them to make something akin to the Spanish fruit pate Membrillo to eat with cured meats and cheeses.  

    I find the fruits are best gathered just as they begin to fall from the shrub in the late autumn/early winter.  They will be almost as hard as a cricket ball, but you can cut them up with a good strong kitchen knife.  Mind your fingers!!! 🖐

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.

  • NollieNollie Posts: 7,006
    What Doves says 😊 My red chaenomeles produces good fruit but my white one doesn’t. Don’t try and eat one raw!
    Mountainous Northern Catalunya, Spain. Hot summers, cold winters.
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