4 qts. crab apples
2 c. vinegar
5 c. brown sugar
1 tbsp. whole cloves
2 sticks cinnamon
1 tbsp. whole allspice

Wash crabapples and remove blossom end. Do not pare. Combine remaining ingredients and simmer together 20 minutes. Add apples a few at a time and simmer until tender. Pack apples in hot sterilized jars adding syrup to cover apples. Seal.

Makes 6 pints.

If spicy apple is desired add 1 blade mace and 1 small piece of ginger root to syrup with other spices.