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East Sussex, United Kingdom Gb

In my front garden the following bush has produced many of the yellow fruits in the images.
Might anyone know what plant they are on and if they are edible.

Many thanks

Unknown_fruit Strange_fruit



Chaenomeles form aka Quince.
The fruit is very edible, but needs cooking. We use ours to make the most delicious Jam.

24 Oct, 2020


yes I agree with Owdboggy it is a Chaenomeles. yes edible but they do need cooking.

welcome to GoY too.

24 Oct, 2020


Thank you both very much for the information.
I will harvest them immediately.

Best wishes.


24 Oct, 2020


They make lovely jelly too.

24 Oct, 2020


The true Quince was what Marmalade was originally made from.
For Jam you boil the quince in water, strain off the juice and add 1 pound of sugar per pint of liquid to make the jam.
If you like a Cheese type Jam then you can rub the soft quince through a sieve. We prefer a clear Jam.

24 Oct, 2020


I have used them in apple pies for that extra bite - you only need one per pie though as they can be very tangy indeed.
You got a good crop!

24 Oct, 2020


If you have too many to eat, try Quince vodka!

It's very easy to make, just put vodka, sugar and grated or chopped quince in a Kilner style jar and leave for a couple of months to mature. I've got three litres of the stuff on the go at the moment.

There are plenty of recipes on the web, vary the amount of sugar depending on whether you prefer a sweet liqueur or something dryer.

30 Oct, 2020


If you put sugar with it do you ever get a secondary fermentation? Just thinking that might be dodgy in a Kilner jar...

30 Oct, 2020


I've been making blackberry whiskey for some time now from a recipe my mum used. She also did damson gin, which was lovely! Quince vodka is a new one for me, some friends have been making it for a while and gave me some of their quince crop this year. All the recipes are basically the same - combine spirit, fruit and sugar and leave for a few months to mature.

I've never seen any signs of secondary fermentation, but you wouldn't expect to with a standard 40% spirit. Above 18% alcohol is basically toxic to most yeasts. You can get strains for fermenting at higher concentrations, but that's why most wines are in the 12-18% range. More than that usually requires distillation.

31 Oct, 2020


We had a secondary fermentation with some elderberry wine years ago. It blew the corks out, soaked the box they were standing in ad smelt the place out... What a waste.
But that was ordinary wine making, not spirits.

31 Oct, 2020


We had elderly neighbours when we lived in our previous house and he made raspberry brandy which sounded delicious. They had a friend round one evening who got completely sozzled on two small glasses and they had to practically carry her up the hill to her home. Highly alcoholic is home made brandy!

1 Nov, 2020

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