Crabapples are not only wonderful as ornamental plants, but are nutritionally similar to apples and contain many important vitamins and nutrients. Because many crabapples are extremely tart, most are rarely eaten raw, though there is no danger in doing so. In fact, in some Asian cultures they are used as a souring condiment. Some varieties are very sweet, however, like the ‘Chestnut’ cultivar. The most common use of crabapples is to make jelly, though it could also be used in mixed pies and tarts. One primary reason jelly is the go-to method of preparation is because crabapples are themselves rich in pectin, which is a necessary component of jelly-making. Furthermore, the crabapple juice makes an attractive ruby colored preserve with a spicy, full flavor. In fact, a small percentage of crabapples is sometimes added to ciders to create a more interesting flavor. Nutritionally, in a one cup serving, crabapples contain 84 calories. In terms of percentage of the recommended daily value, crabapples contain 1% protein, 1% vitamin A, 15% vitamin C, 2% thiamin or vitamin B1, 1% riboflavin, 1% niacin, less than 1% Omega-3 and -6 fatty acids, 4% copper, 6% potassium, 6% manganese, and finally 2% of the daily value of calcium, iron, magnesium, and phosphorus.
To make crabapple jelly, first sterilize your jars. You will need four cups of crabapple juice (from 3 pounds of crabapples and 3 cups of water) and four cups of sugar. To prepare the needed juice, sort apples, wash, and remove stems and blossom ends. This recipe recommends not paring or coring them. Cut the crabapples into small pieces and put into a pot. Add the four cups of water, cover, and bring to a boil on high heat. Then reduce the heat and simmer the mixture for twenty to twenty-five minutes, or until the crabapples are soft. Be careful not to overcook, however, because excess boiling can destroy the natural pectin and/or affect the jelly’s color and flavor. When the crabapples are tender, pour the mixture through a double layer of damp cheesecloth or a damp jelly bag. Then suspend this bag over a bowl or pan to drain the juice, but make sure not to press or squeeze, which will cloud the jelly. The recipe mentions, however, that if you would rather use a fruit press, do so and then re-strain the mixture through a jelly bag. Now, pour the necessary amount of prepared juice into a pot, add the four cups of sugar, and stir well. Boil this mixture over high heat until the temp is approximately 220°F or until the jelly mixture sheets from a metal spoon. When this has been achieved, remove the mixture from the heat and immediately skim off any foam. Pour this jelly into hot, sterile jars right away, leaving about one-fourth of an inch space at the top. Wipe off the jars with a clean, dampened cloth and cover with lids. This should make about five or six half pints.
So remember, try and eat one wild food every day, just add it to something you are already eating! If you have ideas for wild food articles or have any questions or comments, please email [email protected].