1 qt. vinegar
3 c. water
4 c. sugar
1 tbsp. each cinnamon, cloves, mace, and allspice, tie loosely in a cheese
cloth bag

Heat the above together and let cool. Add 5 pints crab apples and heat slowly so as not to burst the fruit. Let stand in syrup overnight. Next morning, remove spice bag and pack in sterilized jars. Fill with syrup. Seal. Process in water bath 20 minutes.