Stem flawless crabapples; cook until soft in a small amount of water. Put into cloth bag and drain out juice overnight into a bowl or directly into a cooking pot.

Add 1 cup sugar for each cup of juice and cook until sugar is dissolved and mixture reaches the jelling point. (A small amount dropped on a cold saucer will form a "skin" on top OR when mixture is dripped from a spoon, two drops in succession will join to form one drop.) If foam forms on top you may let the mixture stand until the foam disappears or, better yet, skim off the foam into a dish and eat it. A bonus for the cook! Pour into boiled jars. Seal with paraffin or with scalded jar tops. If jar tops are used, screw them on tightly and invert the jars until cold.