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CRABAPPLE BUTTER 
10 lb. crabapples
7 1/2 c. white sugar
4 c. water
1/2 tbsp. ground cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves

Wash crabapples, remove the stems and blossom ends. Place in large preserving kettle, add water, cover and cook until soft, about 45 minutes, stirring occasionally to prevent sticking. Put through a coarse sieve. Return to kettle, add sugar and spice. Cook slowly until thick, about 2 hours.

Pour into hot sterilized jars and seal at once. Process in a boiling water bath for 10 minutes or store in refrigerator for up to 3 weeks.

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