Crabapple

• Crabapples are often used to make crabapple jelly, a vibrant and flavorful preserve with a unique sweet-tart taste. Its high pectin content helps to achieve a firm set, making it ideal for spreading on toast or using as a glaze for meats.
• They are also used for making crabapple butter, a thick, spiced fruit spread perfect for enjoying on scones, biscuits, or as an accompaniment to cheese. The slow cooking process mellows the tartness and enhances the apple's natural sweetness.
• Crabapples can be pickled or used in chutneys, offering a sharp and tangy counterpoint to richer foods. Pickled crabapples make a delightful addition to cheese boards or as a garnish for roasted meats.
• Because of their high pectin content, crabapples are ideal for adding to apple cider and other fruit ciders to enhance the cider's clarity, body, and flavor.
• Crabapples are also used to make crabapple wine. The apples' tannins, malic acid, and aromatics can produce complex flavor profiles and add to the aging potential of the wine.
• The fruits can also be cooked down into a sauce to be used as an ingredient in savory dishes with meat or poultry.

• Rich in antioxidants, helping to protect cells from damage.
• High in dietary fiber, promoting healthy digestion and gut health.
• Contains vitamin C, boosting the immune system and supporting skin health.
• May help lower cholesterol levels, contributing to heart health.
• Source of pectin, a soluble fiber that can help regulate blood sugar.
• Potential anti-inflammatory properties, reducing inflammation in the body.

Crabapples are best stored in a cool, dry place like a refrigerator. Place them in a perforated plastic bag to allow for some air circulation, which helps prevent mold growth. Stored properly, they can last for several weeks in the refrigerator. For longer storage, crabapples can be frozen. Wash, core, and slice them before freezing. They can also be made into preserves or jellies for extended shelf life.