Ingredients
4 lbs crab apples
4 c. sugar
1 lemon
2 tsps cinnamon
1/4 pumpkin pie spice
salt to taste
Preparation
Peel, core and quarter the apples. Put them, 2 cups of water and the lemon (cut in half and turned inside out) in a large pot. Bring to a boil and cook until the apples are soft. Remove the lemon and puree the apples until they are the texture of chunky applesauce. Stir in salt and measure out two quarts of apple puree, adding water if its shy. Return the puree to the pot and mix in the sugar and spices. Simmer until its thick and a spoonful on a chilled plate does not run. Pour into glass jars, leaving a 1/4 inch headspace and process 10 minutes in a water bath canner.
