Keep your eyes open for these delicate blossoms on low bushes… for in the Autumn they will have turned magically to the beautifully-scented Japanese Quince. This little hard, yellow fruit is tart, but mixed with sugar and perhaps another kind of fruit (I use crabapples, and also add cardamon or vanilla pods) it makes a delightful jam or jelly to delight your friends and add fragrance to your kitchen. The graceful blossoms can be pink, salmon-coloured, white or red. I love how this little bush blushes in early spring, then coyly hides for the whole of summer, then reveals her pregnant branches late in the fall. Now is the time to spot them, so you can watch the development over the seasons. I’ll post photos of the fruit soon; along with pics of making jam, and a recipe to try.