Instructions: Remove stems from crab-apples, wash fruit, cut in halves. Place fruit into large saucepan, cover with water. Bring to the boil, reduce heat, simmer gently 30 to 45 minutes or until fruit is soft. Strain through cloth, measure liquid, bring to boil.

For every pint of liquid allow 3/4 pounds sugar. Boil for about 45 minutes or until mixture jells when tested on a cold saucer.

Pour into hot sterilized jars, seal.

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