3 qt. crab apples, firm, ripe with stems
1 qt. vinegar
5 c. sugar
1 stick cinnamon
1 tbsp. cloves
1 tbsp. whole all spice
1 tbsp. mace (blade)

Wash apples. Run a sterilized needle through each apple to keep them from bursting when cooked. Bring vinegar, sugar and spices (which you tie in a bag) for 5 minutes. Add apples and heat slowly. Simmer until tender. Cover and let stand 12 to 18 hours in a cool place. Carefully pack apples in hot clean jars, pour hot liquid over apples, leaving 1/4 inch headspace. Remove air bubbles. Seal. Process quarts, pints 15 minutes in boiling water bath. Yields 6 pints.