Brussel Sprout Slaw with Walnuts
3 hours ago
“Here's the story as I know it: Flowering quinces (aka. japonicas) are in the same subtribe of the rose family as true quinces (the 'maloids' that also includes apples and pears as well as less tasty things like Pyracantha, Cotoneaster, and Rhaphiolepis), but they're rather distantly related in this large group and, if anything, closer to pears. That being said, it seems like nearly everything in this group has been used for making jellies, even if some of them don't taste as good as others (and some are downright bitter).
The fruits of Chaenomeles (your flowering quince or japonica) are rock hard and quite bitter, although I haven't tried cooking them down and sweetening them. Others have though, like this blog that seems to report some good results in using them as quince replacements for jelly and quince paste.
There are a few other reports and recipes online, but no one jumping for joy over the results from what I can see, and it sounds like you need a lot of fruit to get a small amount of jelly. If you're interested in an experiment, go for it - you won't hurt anyone but it may not be worth the effort. I'd enjoy them for their flowers and then use some real quinces for making jellies and baking.”
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