1 peck crab apples, cut in half

Put in large container to boil. Use enough water so that you can just see the water, almost to the top of apples. Boil at very low temperature for about 2 hours or until soft.

Put mixture in fine cheese cloth bag, let drain, do not squeeze bag as it will cloud the jelly. Just drip from bag. (Let drain overnight.)

Next A.M. use juice from apples, as follows:

10 cups apple juice = 11 cups sugar

8 cups apple juice = 8 8/10 cups sugar

6 cups apple juice = 6 6/10 cups sugar

3 cups apple juice = 3 3/10 cups sugar

Boil apple juice and sugar for 35 minutes. Skim at very last crab apple jelly. Put in jars while hot. I seal mine with paraffin wax. Cover with lid, tightly.