Hi ya'l, ...... here's our dwarf siberian crabapple tree .... (Malus baccata m.)... trees are very showy, and offer pink buds which transform into white very fragrant, flowers in the spring. The flowers of this tree are known for attracting butterflies,bee's,hummingbirds... and produces edible red fruit (visually resemble a small apple) from fall to winter. This crabapple tree is disease resistant. This tree works well when planted in rows or as a stand alone tree.The Siberian Crab Apple is very cold hardy.... Hardy in Zones 2— 7 ..... ( click on the pictures for some of the coolest recipes )
...Fun Facts: ... This tree is native to Russia, Mongolia, China, Korea, Bhutan, India and Nepal.. CrabApples are member of the Rosaceae, or rose, family...Because they are an old-fashioned fruit and you can't find them in stores...They should be planted in full, direct sunlight....Trees form dense clusters and resemble cherries from a distance. Flowering occurs in spring, with fruits appearing in September–October.... used as ornament for its flowers and fruit. Fruits are edible and are eaten fresh or dried. And is one of the most resistant to cold and pests .... Because of the plentiful blossoms and small fruit, crabapples are popular for use in bonsai culture.....Crabapples are an excellent source of pectin, and their juice can be made into a ruby-coloured preserve with a full, spicy flavour .... tree wood gives off a pleasant scent when burned, and smoke from an apple wood fire gives an excellent flavour to smoked foods ...lots of possibilities for this fruit beyond jelly and spiced or pickled crabapples-- chutney, pies,syrup, sauce,sorbet, fillings, juice, wine,and crapapple butter,fruit leather, muffins,as to name just a few.... And that tartness in crabapples indicates lots of vitamin C, as well .....You can use them to make a pectin and mix them with all sorts of other fruits, since they are so full of pectin..... Known as "jewels of the landscape,” crabapple trees remain attractive throughout the year, during autumn, the foliage turns brilliant autumn colors and fruit appear.........MAHOGANY SLOW-COOKER CRABAPPLE BUTTER
Yield: 12 cups/ 6 pints
This is the most beautiful, tangy, mahogany-colored fruit butter! It would be delicious as a change from cranberry sauce with seitan roasts and cutlets, or on sandwiches and wraps. It's east to make in a slow-cooker because it doesn't require much attention and it will not scorch. I go easy on the spices because they can get too strong after long cooking.
12 cups raw crabapple pulp (see text above)
5 cups sugar
2 medium organic oranges, grated zest and juice
1 teaspoon cinnamon
3/8 teaspoon ground fresh nutmeg
3/8 teaspoon ground cloves or allspice
Combine all of the ingredients in a 6 qt. slow cooker and turn to HIGH. Cook with the lid off for 8-10 hours, or until the mixture thickens and cooks down by half.
Stir the mixture throughout the cooking, every hour or so.