Flowering Quince

A rounded, deciduous spiny shrub about 1.5m tall, with mid-green glossy leaves, and clusters of free-flowering large, sometimes semi-double scarlet flowers produced along the bare branches in mid spring, followed by green fruits, ripening to yellow. These can be used to make jams and jellies.

Making Quince Jelly or Jams

While these ornamental flowering quinces are far too hard, astringent, and sour to eat raw, cooking transforms them into a fragrant, ruby-red preserve with a bright, citrusy punch. Chaenomeles fruits are exceptionally packed with natural pectin, you do not need to add pectin; the jam will set easily on its own.

Gather fruits in late autumn (October/November) when they turn from green to bright yellow and become fragrant. Chaenomeles seeds contain cyanogenic glycosides (similar to apple seeds). Always core the fruit and discard the seeds before final processing.

Site: Requires some shelter
Soil: Any well-drained soil, must not be too damp
Position: Full sun, some shade
Season of Interest: Spring flowers
Hardiness: Hardy
Height: 3-5ft (1-1.5 m) Spread: 3-4ft (1-1.2m)