Apples or crab apples
Sugar

Remove stems and blossom ends from tart apples. Quarter and add enough water to just cover. Simmer until soft. Strain through a jelly bag. Allow 1 cup sugar to each cup juice. Cook 4 cups juice at a time. Simmer juice and sugar until sheeting stage (220 to 222 degrees) has been reached. Pour into dry hot sterilized jar. Seal with Paraffin. Store in a cool place. Four cups juice makes about 4 (6 oz.) glasses.