How to make canned crabapples

In fact, crabapple is not a kind of fruit produced by crabapple flowers. Although the two have similar names, they are completely unrelated. Crabapple also has high edible value, and can also help promote salivation, quench thirst and relieve diarrhea. In the process of eating crabapples, in addition to eating them directly, you can also use crabapples to make wine or make canned crabapples. Next, I will explain to you the steps of making canned crabapple.

How to make canned crabapple

1. Remove the stems and stalks of the hawthorn and soak them in light salt water for about 15-20 minutes to remove the astringency.

2. Add 800 ml of water to the pot and put in hawthorn and rock sugar. Bring to a boil over high heat, then reduce to low heat and simmer.

3. Observe the taste and softness while cooking to find your favorite.

4. After about 40 minutes, it will be sticky and glutinous, and also sour and sweet.

In fact, it can be eaten in ten minutes, but I think it should be cooked longer and softer so that the soup and the fruit will taste good.

How to make crabapple jam

The crabapple fruit tastes sour and, like hawthorn, has the effects of promoting salivation and quenching thirst, strengthening the spleen and stopping diarrhea. So we decided to make them into jam. Let me share with you the method of making jam. Basically, the method of making jam with various fruits is the same, and it is very simple.

Step 1: Wash the crabapples, remove the core and cut into small pieces. In addition to the fruit core, the hard skin covering the fruit core must also be removed cleanly, otherwise the hard skin will not be cooked through after boiling and will affect the taste of the jam. Because crabapples and hawthorns are relatively sour fruits, if you want the jam to taste sweeter, you can add one or two extra pears (preferably beer pears or fragrant pears, and avoid large white pears with too coarse flesh) to neutralize some of the original sourness and make the jam taste better.

Step 2: Add white sugar and brown sugar (the ratio of sugar to fruit pulp is about 1:4-1:3, which can be adjusted completely according to personal taste. If you like it sweeter, you can put it in 1:2. We eat less sugar and only put in 1:5), then mix it with the fruit pulp and marinate for half an hour. (It is customary abroad to add some cinnamon powder to make the jam look better. We skipped this step and preferred the original flavor, so we didn’t add cinnamon.)

Step 3: After marinating, add water (the water should not cover the flesh and should be slightly lower than the flesh). Bring to a boil over high heat, then simmer over medium-low heat, stirring once or twice in the middle. Turn off the heat before the water is almost dry. Then mash into puree. Speaking of our own pure natural crabapple, although they look like small wild fruits, they are really fruity when boiled.

Step 4: While the jam is being cooked, sterilize the container (including the lid) with boiling water and let it dry for later use.

The last step: put the prepared jam into bottles and you’re done.

It should be noted that if you want to make a lot of jams and these jams need to be stored for a long time, then the disinfection process needs to be more careful and rigorous. After pouring the jam, you need to try to drain out the bubbles in the bottle (shake the bottle while filling it with jam to naturally drain out the bubbles). However, it is not so troublesome if you just make one or two bottles and finish them quickly.