On Sat, 08 Oct 2011 13:27:11 +0100, stuart noble
wrote:

On 08/10/2011 13:15, Jake wrote:
On Sat, 08 Oct 2011 12:55:05 +0100, stuart noble
wrote:

On 08/10/2011 12:46, AriesVal wrote:
Not apples but from one of the shrubs in my garden
https://picasaweb.google.com/1174293...84028215421186


This is the shrub when in flower:
https://picasaweb.google.com/1174293...06377495384418



Japanese quince I think

http://en.wikipedia.org/wiki/Chaenomeles

I have the pink one, and have never found a use for the fruit.

Certainly looks like that. No personal experience but I've known of
people making jelly and wine from the fruits of the yellow variety,
which are edible and quite high in pectin and in vitamin C. Can't
speak for the red ones, though.

Orange peel has a high pectin/vitamin C content, and tastes better than
a quince :-)

Silly us! We should look at our own faq!
http://www.u-r-g.co.uk/faqjaponica.htm

The lady who made Japanese quince jelly said it tasted a lot better
than "real" quince though IIRC she said she boiled them and mashed to
pulp, strained them, weighed them and then added an equal weight of
sugar. Can't remember the rest of her recipe. Her hubby made wine
which was very dry but decent. He turned over about a quarter of his
allotment to growing them so there must have been some benefit!

He also always had the best tomatoes on the site which he grew in an
old greenhouse he'd erected. They were "watered" daily with the
contents of a bucket which he brought from home. We all knew what was
in the bucket!

Cheers, Jake
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URGling from the less wet end of Swansea Bay where it's ....
wet!

www.rivendell.org.uk