Quince

We have three of these growing against the fence on one side of our garden, a white, a pink and an orange one.

Anyone do anything with the fruit?



We get loads and I just collect it and chuck it in the "green bin."

 

I think quince jelly is one option, there must be recipes on google. Or slice them, wrap in a five pound note, and give to the Owl and the Pussycat. :D

 

Does it taste anything like Frank Coopers Vintage Oxford course-cut marmalade?
If not, I won't bother.

 

It's not the same as the culinary Quince, it's the ornamental, Japanese Quince, Chaenomeles.

I wouldn't do anything with them... I don't even think the birds like them!

 

As I suspected, not even the squirrels, foxes or hedgehogs like 'em.

 

Even the ornamental, Japanese quince (known as Japonica) fruits are edible - the reason they've not been eaten by squirrels, foxes and the like is because raw, they are bitter and hard as nails - but they're worth the effort of cooking because they're quite sweet and fragrant when cooked.

When my little bush produces a lot of fruit, I make quince/japonica jelly or 'cheese', or I use them in japonica and bramble or japonica and elderberry jelly - they're high in pectin so even one or two biggish fruit helps other jams, jellies and marmalades, set. In the years when there is less fruit, I peel, core and chop one or two, cook until slightly softened and add to an apple pie. They can also be cooked and pulped to make a great accompaniment to meat especially game and, if the pulp mixture is used cold, it's wonderful with cold turkey (instead of cranberry sauce) or with cold pork.

The secret is to leave them on the bushes as long as possible (often I wait until they naturally drop off, just pick them up and keep them somewhere cool until I have enough). They need to be peeled, cored and chopped and you'll need a really sharp knife because (as I said) they are hard as nails - but, simmered, they are worth all the effort. Please don't throw them away, or if you don't want them, my address is ..........!

 

Too right! We make Qince marmalade and it is wonderful. By the way Marmalade was originally made with Quince, it was the Victorian English who changed it to oranges.
One ripening fruit on the window ledge is a far healthier air freshener and scent producer than any of these commercial ones (and cheaper!).
The differences betwixt Quince fruit from Cydonia and Chaenomeles are small botanical details, basically to all intents and purposes they are the same thing.