Crabapple Jelly
| 8 cups | crabapple juice | 2 L |
| 8 cups | sugar | 2 L |
Measure juice into a large broad saucepan; add sugar, stirring to dissolve. Boil over high heat until jelly stage is reached. Remove from heat, skim and pour into sterilized jars leaving 1/4 in (.5 cm) headspace. Seal. Process for 5 minutes in a boiling water bath. Yield: 4 pints. For spiced crabapple jelly, tie 3 sticks of cinnamon and 1 tsp (5 ml) of whole cloves and add to the crabapples along with the water when extracting the juice.
