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4 cups crab apple juice (about 3 pounds crab apple and 3 cups water)
4 cups sugar
To prepare juice: Select firm, crisp crab apples, about one fourth firm ripe, the rest fully ripe. Sort; wash; and remove stem and blossom ends; do not pare or core. Cut crab apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until crab apples are soft. Extract juice.
To make jelly: Measure juice into a large sauce pot. Add sugar and stir
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