5 lb. crab apples
1 qt. vinegar
7 c. sugar
Put in cloth and tie:
1 tbsp. whole cloves
2 2" cinnamon stick

Wash crab apples, leaving skins (and stem if desired). Prick several holes into each apple. Bring to a boil remaining ingredients and crab apples. Cook slowly until tender. Remove spice bag. Pack apples in sterilized jars and fill with hot syrup. Seal tightly.