I use crab-apples from the tree in front of the Community House, hence the name.

Wash apples, remove blossom end, halve and remove stems. Barely cover fruit with water and cook until very soft. Extract the juice by tying the apples in cheesecloth and suspending over a bowl until it no longer drips. Do Not Squeeze! Boil 8 cups juice with 6 cups sugar (3/4 cup sugar per cup of juice) to the jelly (use thermometer). Optional: Add 1/2 teaspoon vanilla or lemon juice. Pour into hot, sterile jelly jars and seal. Note: It's best to keep the batches around 8 cups.