1 1/2 qt. crabapples with stems
1 qt. vinegar
4 c. sugar
2 sticks cinnamon
1 tbsp. whole cloves
1 tsp. mace
1 tsp. allspice

Choose round crabapples, uniform in size. Wash and drain. Do not peel. Mix sugar and vinegar; add spice bag; bring to a boil. Add crabapples and heat slowly, being careful not to burst the fruit. Let stand in syrup overnight. Pack cold, leaving 1/2 inch head space. Cover with boiling hot syrup. Adjust lids. Process in boiling water bath for 5 minutes.