Quince

The house is full of perfume. I am making quince jelly from the fruit of Chaenomeles Japonica. The plant flowers in the spring with, in my case, a wonderful scarlet flower. If pollinated, fruits follow around now. These are bright yellow, sort of like apples, but completely inedible. Hard as nails and an indifferent flavour.
However that changes. In the house, the fruit give off a heady perfume. The jelly is also a perfumed flavour - if you can call it that. It is eaten like jam, or added to apple stew to enhance its flavour, or made into a pudding, wine or brandy and it can even be used as a conserve with meat, ham probably.
Salivating yet?