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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.

Posts

  • nutcutletnutcutlet PeterboroughPosts: 26,362
    @victoriacadams no photos
  • victoriacadamsvictoriacadams CumbriaPosts: 55

  • victoriacadamsvictoriacadams CumbriaPosts: 55

  • victoriacadamsvictoriacadams CumbriaPosts: 55

  • victoriacadamsvictoriacadams CumbriaPosts: 55

  • victoriacadamsvictoriacadams CumbriaPosts: 55

  • victoriacadamsvictoriacadams CumbriaPosts: 55

  • victoriacadamsvictoriacadams CumbriaPosts: 55
    nutcutlet said:
    @victoriacadams no photos

    Apologies - please find 6 photos now uploaded above. Thank you!
  • DovefromaboveDovefromabove Central Norfolk UKPosts: 77,284
    edited 4 May
    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!!! 🖐
    “I am not lost, for I know where I am. But however, where I am may be lost.” Winnie the Pooh







  • NollieNollie Girona, Catalunya, Northen Spain.Posts: 5,560
    What Doves says 😊 My red chaenomeles produces good fruit but my white one doesn’t. Don’t try and eat one raw!
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