4 c. crab apple juice (about 3 lbs. crab apples and 3 c. water)
4 c. sugar

To prepare juice. Remove stem and blossom ends (do not core) quarter apples, add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Drain through jelly bag to make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, about 215 degrees or until jelly sheets from a spoon. Remove from heat, skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 5 to 6 eight ounce glasses.