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I have two quince in my garden, one red and one white and I have noticed that each has a spray of flowers on them (lovely to see but surely not the time of the year).  Also I have always thrown the fruit (is this what they are called) away, is there anything that can be done with them other than throwing them away.  Must say it is nice to see the flowers as others are dying back.



  • figratfigrat Posts: 1,619
    Yes you can use the fruit for jams, jellies and fruit cheeses. If you google 'chaenomoles recipes' you'll find loads.
  • figratfigrat Posts: 1,619
    Japonica Jelly1 lb japonica fruitQuarter pint waterSugarJuice of half a lemonWash the fruit. Don't worry if you can't remove the waxy coating on the skin, and chop it up well. Simmer the fruit and water until it's soft.Strain through a jelly bagMeasure the juice and allow 1 lb sugar to each pint of juice.Stir in sugar and lemon juice.Continue stirring until dissolvedBoil rapidly until set. (After around 15 minutes start testing by dropping a small amount of juice on a very cold plate. Leave for a few minutes. If it starts to crinkle, setting point has been reached.

    Japonica Jam1 lb unpeeled japonicas2 lemonsPinch of ground ginger1 - 1 & a quarter pints water, depending on ripeness of fruitSugarDo not peel or core the japonica. Cut into halves and simmer in the water until pulpy. Add ground gingerSieve and to each pint of pound of pulp, add juice of one lemon and 1 lb sugarBoil until set.
  • figratfigrat Posts: 1,619
    Just thought I should mention that chaenomoles fruits are also known as japonica.
  • Google 'membrillo' - it's what the sppanish do with quince. A lovely paste/jelly that they serve with cheese.

  • figratfigrat Posts: 1,619
    And very nice it is too!
  • WelshonionWelshonion Posts: 3,114

    The Spanish use the big quinces which grow on trees for membrillo, not the small ornamental quinces more likely to be found in the garden.  The will not harm you, but the large quinces are much more suitable. They appear in the shops towards the end of the year.

  • PalustrisPalustris Posts: 4,108

    The only differences between Chaenomeles and  Cydonia are very small Botanical hair splitting things. The fruits are exactly the same taste and texture. The only reason the Cydonia fruits are bigger is because they are from selected trees, in the same way as cultivated Raspberries are bigger than wild ones.

    We have made Jelly from both and I defy anyone to distinguish between them.

  • Many thanks for all the replies and especially to Figrat for the recipes.  I will certainly try to make jam next year.  With the fruits being so hard I supposed they couldn't be used for anything (do they soften eventually?).  Will hope for plenty of flowers next year so that I can try out the receipes.  Again many thanks.

  • PalustrisPalustris Posts: 4,108

    The fruit makes a wonderful Air freshener. Just bring one in and leave it on a window ledge and the fragrance will fill the air.

  • Did you see Monty's recommendations on Friday night? Glad I don't have to pick mine the way he does!!

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