Smart Feeder - Light sensor values

[SJChick]

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.

 

 

[Perfectspace]

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.

[Olly]

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?

[Lesley]

.......and I agree - Japonica.

 

I've never known whether the fruits were edible or not.

[The Dogmother]

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.

[SJChick]

Brilliant! Thanks everyone, mystery solved.

[Patricia W]

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.

[Tara.F]

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!

[SJChick]

Thanks both for the recipe ideas -

 

I'll keep an eye on them and see what happens -