Crab Apple Jelly

Step 1: Cut the crab apples into pieces -- no need to core or peel (the peel has the natural pectin so you don't need to add pectin). Place crab apples in large saucepan and cover with 5 cups of water and cook until soft.

Step 2: Strain the apples to extract the juice and discard all the apple solids.

Step 3: Add sugar to the juice and boil over high heat until jelly mixture sheets from a spoon. Remove from heat and skim off any foam.

Step 4: Pour mixture into sterilized pint jars. Adjust the lids and process for 10 minutes in a boiling water bath.

Step 5: Let jars cool on a cooling rack.