Crabapple Preserves
In traditional Chinese medicine, the organ associated with autumn is the lung, and autumn wellness focuses on preventing lung dryness and protecting yin fluids. Drinking plenty of water, eating a balanced diet, and consuming seasonal fruits can help prevent autumn dryness. Crabapples (沙果) quench thirst and stimulate saliva production. They are rich in natural organic acids and various vitamins, which help reduce symptoms of dryness and thirst. They also aid digestion by relieving food stagnation, support stomach and intestinal health, and help soothe mood, offering mild relief from indigestion, irritability, and restlessness.
Ingredients
Crabapples
7
Rock sugar
to taste
Goji berries
to taste
Instructions
1
Step 1
Soak the fresh crabapples in lightly salted water for 10 minutes, then rinse them thoroughly. You can also wash them with flour. My crabapples were given to me by a friend from their own orchard and were not sprayed with pesticides. If you buy them from the market, I usually peel them before eating.
2
Step 2
Remove the cores from the crabapples and cut them into chunks.
3
Step 3
Add an appropriate amount of water to a soup pot, bring to a boil over high heat, then simmer over low heat.
4
Step 4
Once the crabapples become tender, add the rock sugar and continue cooking over low heat.
5
Step 5
Add the rinsed goji berries and cook for another 2 minutes, then remove from heat.
6
Step 6
The sweet and tangy clay pot preserves are ready. This recipe is meant to be eaten right away, but you can also make a larger batch and refrigerate it to enjoy whenever you like.
