- 2 1/2 pounds of crabapples
- 3 cups water
- 2 cups sugar
Wash crabapples and quarter them. Place them in a heavy saucepan with the water. Boil the crabs until they are very soft, about 1 hour.
Pour the cooked apples into a strainer suspended over another clean heavy saucepan. Allow the juice to collect in the saucepan one hour without pressing solids.
Note: A shortcut would be to sieve the apples once by pressing through the solids, then pouring the juice through a finer sieve into the second saucepan. Add sugar and boil the mixture until it reaches 220°F. Pour carefully into sterilized jelly jars and seal with a boiling water canner or pressure canner.