without added pectin
4 cups crabapple juice (takes about 3 lb fruit, 3 cups water)
4 cups sugar
To prepare juice. Select firm, crisp crabapples, about one-fourth underripe, the rest fully ripe. Sort, wash and remove stem and blossom ends; do not pare or core. Cut crabapples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until crabapples are soft. Extract juice.
To make jelly. Measure juice into kettle. Add sugar and stir well. Boil over high heat to 8 °F above the boiling point of water (220 °F) or until mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store. Yield: 7 six-ounce glasses.