Many, many years ago, when we lived in Oldham, Lancashire, we had a largish garden able to accommodate largish shrubs. I had always loved Japonica, the ornamental quince; I loved its black bark, brilliant green leaves and above all those brilliant, waxy petalled flowers. I remember them from my childhood as being a dark, rich red, thick and looking almost edible. So back in Oldham, we bought a japonica, and it liked us and it grew.

When we moved from the north to the south-west, the Japonica came with us and was planted in our garden fifteen years ago when we moved to this house. It flourished and began to bear fruit, green knobbly fruit which turned to a gorgeous red and yellow fruit; me being me and never wanting to waste anything, year after year I wondered what I could do with them and whether they were edible. Silly me, of course they are because the Japonica is after all an ornamental quince!

The first year I realised this I collected them all, they were big fruit, with a gorgeous blush; they were extremely hard and peeling them was difficult. The flesh was pale and a creamy green , full of glossy black pips. I made some jelly and I made some chilli jam. Delicious! The fruit is sharp and aromatic and with a most delicate yet pronounced flavour.

The next year a friend gave me quinces from her bush – hers were much yellower than mine and with a very strong lemony flavour. This time I used the fruit in pies and as a dessert… as well as making chilli jam!

Two years ago I made make quince wine…. I’m still waiting for it to become drinkable… I think I may have to wait a long time!

4 thoughts on “Quince…

  1. I just had a long discourse with another writer about the differences between the fruiting quince and the flowering quince that supposedly makes no fruit. As you have discovered, some varieties do make fruit. I do not know much about them. Mine were quite spongy by the time I got around to cooking with them. . . But like you say, it is not easy to waste anything

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