SJChick Posted August 19, 2010 Share Posted August 19, 2010 Hi I've discovered this bush in the garden but i've no idea what it is - any ideas? It's about 3ft high x 2ft wide and the little "fruits" look a bit liked squashed pears. Quote Link to comment Share on other sites More sharing options...
Perfectspace Posted August 19, 2010 Share Posted August 19, 2010 It's 'Chaenomeles speciosa' or 'Chaenomeles japonica' often referred to just as a 'Japonica' or sometimes a 'Quince', although the plant is only actually related to the proper Quince. Hence the fruits you are looking at are relatives of the Quince - although I don't advise trying to eat them. It flowers in early Spring and the most common cultivars have either bright red or white/pink flowers. It's pretty thorny and can be trained pretty easily against a fence or wall. Quote Link to comment Share on other sites More sharing options...
Olly Posted August 19, 2010 Share Posted August 19, 2010 Yup - just about to post the same, Japonica or 'Japanese quince'. I don't think the fruits are edible, but I believe you can use one in jam-making, a bit like a crab-apple, to add extra pectin? Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 20, 2010 Share Posted August 20, 2010 .......and I agree - Japonica. I've never known whether the fruits were edible or not. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted August 20, 2010 Share Posted August 20, 2010 We used to have one at my folks. I was always told not to eat them, so I guess they must be inedible or poisonous. Quote Link to comment Share on other sites More sharing options...
SJChick Posted August 20, 2010 Author Share Posted August 20, 2010 Brilliant! Thanks everyone, mystery solved. Quote Link to comment Share on other sites More sharing options...
Patricia W Posted August 20, 2010 Share Posted August 20, 2010 They are edible. I've used them for years with apples,and use any recipe for Quince. Worst bit is trying to peel them! I used this recipe last year: 1 kg apples 0.5 kg flowering quinces 200 ml water 0.75-1.3 kg caster sugar Wash and core the apples and cut into chunks (no need to peel the apples, if you're using organic/non-sprayed fruit). Cut flowering quinces into small slices, remove the seeds. (I weighed my fruit after this preparatory stage). Put the quinces, sugar and water into a large saucepan and bring slowly to the boil. Simmer for 5-10 minutes, until the fruit appears to have softened and the sugar has dissolved into a syrup, then add apples and bring to the boil again. Simmer for 10-20 minutes, until apples have softened, and you've got a nice, thick jam (it will thicken as it cools down, so you don't want it to be too thick at this point). Cool just a little, then pour into sterilised cans and close. Keep in a cool and dark storage for best results. Quote Link to comment Share on other sites More sharing options...
Tara.F Posted August 21, 2010 Share Posted August 21, 2010 they make beautiful, perfumed jam. Leave them till they start dropping off the bush (they usually ripen to a pale yellowy colour) which might happen as late as early October.....don't worry, a touch of frost won't hurt them! They really are too good not to use, you'll love them! Quote Link to comment Share on other sites More sharing options...
SJChick Posted August 21, 2010 Author Share Posted August 21, 2010 Thanks both for the recipe ideas - I'll keep an eye on them and see what happens - Quote Link to comment Share on other sites More sharing options...
