Jo, I've tried to post the link to the earlier quince thread. It may work and on there are suggestions about roasting it inside a pheasant and grating to use in jelly (the one that's like jam). Of course, having just inherited a garden you've no doubt got plenty of more urgent calls on your time!
Yes - hibiscus - but the hardy autumn flowering one, not the tender houseplant. Likes a sunny situation and very valuable flowering August onwards. Another question though - I have Bluebird and it is flowering blue on one side and pink on the other. Is this common in hibiscus?
The chaenomeles (quince) used to be known as japonica because the flowers look Japanese (?). The fruit will be hard and inedible as fruit, but cook with a little water and then strain through a nylon mesh jelly bag. Use 1 pound of sugar to each pint of the resultant juice to make a beautifull pale pink jelly which you can use instead of jello when making a strawberry or raspberry flan. The rtemaining mush in the jelly bag goes in the compost!
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http://www.gardenersworld.com/forum/fruit-and-veg/-quince-/4607.html
Jo, I've tried to post the link to the earlier quince thread. It may work and on there are suggestions about roasting it inside a pheasant and grating to use in jelly (the one that's like jam). Of course, having just inherited a garden you've no doubt got plenty of more urgent calls on your time!
Yes - hibiscus - but the hardy autumn flowering one, not the tender houseplant. Likes a sunny situation and very valuable flowering August onwards. Another question though - I have Bluebird and it is flowering blue on one side and pink on the other. Is this common in hibiscus?
The chaenomeles (quince) used to be known as japonica because the flowers look Japanese (?). The fruit will be hard and inedible as fruit, but cook with a little water and then strain through a nylon mesh jelly bag. Use 1 pound of sugar to each pint of the resultant juice to make a beautifull pale pink jelly which you can use instead of jello when making a strawberry or raspberry flan. The rtemaining mush in the jelly bag goes in the compost!