Firm crab apples
1 qt. vinegar
4 c. sugar
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. mace

Do not pare, but remove blossom ends.

Cook syrup until it coats a spoon. Add the apples and heat slowly to avoid bursting. Simmer until tender, pack in jars. Cover with syrup. Seal at once.