Chinese Quince?

I found these growing on one of the bushes in my garden. That same bush was in flower in February.
My App identified it as Chinese Quince, and now it seems to be fruiting.

 

I've heard of Japanese quince, are these the same.
Chaenomeles.

 

I think they've got the same name but there are ornamental quinces which aren't edible and some that are that make good jam, not sure which I'm afraid.
Either @Busy-Lizzie or @Obelix-Vendée might be able to tell you.

 

Cydonia is the usual quince used for jam, but I think even the ornamentals are edible.

 

Those plant ID apps are not always reliable @RowlandsCastle .

However, you can make quince jelly form Japanese quince so why not have a go?

Japanese Quince Jelly Recipe

 

Chaenomeles japonica can be used to make a jelly similar to apple jelly. We had one when I was growing up, usually the fruit was cut in half and thrown on the lawn for the blackbirds and starlings.
Chaenomeles speciosa is the Chinese quince.
Cydonia oblonga is the "true" quince and the fragrant fruit really adds something to an apple pie or crumble.

 

Thank you @Obelix-Vendée
I don't think I'll be adding these to anything. I'm happy to leave them for the birds - or other small creatures if they drop.
Another year, maybe!!

 

Thank you for thinking of me but I don't know. I've only made quince jam from the big cooking quinces from the tree at my daughter's old house.

 

I hav

I have made jelly from decorative quince with a very poor result, no flavour, just sweet. My then neighbour gave me a bowlful to use.
The fruit from tree quince looks similar but smell and taste completely different, a strong lovely scent and a definite flavour. I have a tree in the garden I planted several years ago but so far have only had a few fruit from it as it struggles to survive the drought conditions during the summers.

 

Chinese flowering quince is a large, very spiny shrub which produces much larger fruit than the japonica or speciosa varieties, almost as large as true quince fruit. The fruit makes a very good jelly and you can also make quince cheese (membrillo) from the pulp left after jelly making.
Chaenomeles cathayensis | Chinese flowering quince Shrubs/RHS

 

They are also very good on a warm windowsill to scent the air.
We often make Quince jelly from them. Wait until they are really bright yellow before picking. Quarter and boil in a little water until soft. Strain the juice through muslin. 1 pint of liquid to a bag of sugar. Usual jam making method. No extra pectin needed.
Did not like the Quince cheese very much.

 

Small lumpy fruit looks like Ch. Japonica

Ch. Japonica is the smallest max 2m or so, then Ch. Speciosa which has medium fruit up to 3m tall, then Ch. Cathayensis is the largest up to 6m with the largest fruit too. All taste about the same. Chinese Quince can also be Peudocydonia Sinensis which is more like Cydonia Quince.

Delicious as a Jam, cook slowly until orange-brown and sticky, like proper quince jam. I used a spanish membrillo? recipe. It turned out solid. I used them in December when they were still green here.

Extremely high in vitamin c for winter boost if needed, fruit last for months on the ground. normal quinces have nearly no vit c wierdly.