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QUINCE HELP
Thu 18-Aug-11
1:59 pm
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MYLOHOUND
Farnborough Hampshire

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Wed 17-Aug-11
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Hi Any tips on knowing if I have a Quince tree.  I recently moved into a house in the UK and I think there is a quice tree, its more like a bush.  The fruits were a golden yellow colour last winter when they had fallen (sorry I didnt notice it until it was too late) This year it flowered with lovely red flowers and its has small green crab apple like fruit growing straight off the branch, there doesnt appear to be a stalk as such.  We think its a Quice.  If anyone has any ideas Id be greatful as I dont want to see it go to waste.  If it is a quice I need tips on when to harvest smile

Thanks

Thu 18-Aug-11
3:34 pm
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brightspark
Wilts

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Hello Sarah and welcome aboard. I have just posted a lovely long response to you, and it disappeared into the ether ¦¦. grrrr..

So, starting again,

I think your shrub is Chaenomeles japonica " Japanese quince

This is from Wiki:

The fruits are very hard and stringent and very unpleasant to eat raw, though they do soften and become less astringent after frost (when they are said to be "bletted"). They are, however, suitable for making liqueurs, as well as marmalade and preserves, as they contain more pectin than apples and trust quinces. The fruit also contain more vitamin C than lemons (up to 150mg/100g).

 

We have the larger variety " Cydonia - with each fruit weighing approx half a kilo !!

In spring this tree is covered in beautifully pale pink flowers, and is currently full of big green fruit " they turn yellowy and a little furry, usually in October-time.

brightsparklystuff

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Thu 18-Aug-11
4:32 pm
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kayerunrig
lincolnshire

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japonica quince are excellent jam factories , sets like a dream also very useful for setting the stuff that doesnt want to

Thu 18-Aug-11
9:14 pm
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Terrier
York

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I have a friend who gives me his quinces every year, they make a wonderful jelly, both in taste and colour. BS is right I think, you're tree/bush sounds like the flowering japonica, which is the one I have, the flowers are so pretty.

Fri 19-Aug-11
9:02 am
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MYLOHOUND
Farnborough Hampshire

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Great thanks for the advice Quince Jelly here we come...I noticed there quite a few recipes on here so ill have a sort through and give it ago.  Im all quite new to this however did sucessfully make the Pear and Lemon Jam last year and some of the River cottage Glutney with the oversized courgettes, so Im starting to understand a bit about this.  So October time is the best time to Harvest the Quince should I wait till they are yellowish?smile

Fri 19-Aug-11
10:38 am
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brightspark
Wilts

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I don't have the flowering quince, but according to Wiki (above) they're better after the first frost - maybe then to harvest them.

Perhaps Jan (Terrier) can let you know on that one!

Good luck with your endeavours.

brightsparklystuff

"Work for a cause, not for applause
Live life to express, not to impress
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Fri 19-Aug-11
10:56 pm
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KateUK
uk

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You can use them before the first frost too- I find they tend to drop after being frosted. Quince jelly with lemon zest in it is divine, a really sharp jelly if you don't like sweet jams!

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Fri 19-Aug-11
10:59 pm
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Terrier
York

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I've used them before frost, and after, it doesn'tseem to make much difference. before frost they are rock hard, but as you'regoing to make jelly or cheese it doesn't really matter as you'll just chop 'em up and boil them anyway.

Sat 20-Aug-11
7:14 am
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MYLOHOUND
Farnborough Hampshire

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Wed 17-Aug-11
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Thanks again everyone this website is great, everyone is dead helpful.  Ill let you know how it goes.  Firstly Im going to attempted the spice apple butter with my apples, although we dont have as many apples as last year but they do look better quality.  I think the trees have had years of neglect

 

thanks againbrightsparklystuff

Tue 23-Aug-11
3:07 pm
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sanshojapan

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I think they are nicer when they have ripened somewhat. The aroma and flavour really develops. In Japan they make a kind of liqueur with them, and all the books say to be sure to wait until the aroma has developed,

 

Sansho

Tue 20-Sep-11
2:58 pm
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MYLOHOUND
Farnborough Hampshire

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Membrillo and quince jelly massive sucess, thanks for the help and advice

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