Ingredients

Instructions

  1. Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
  2. Press the cooked crabapples through a sieve or food mill.
  3. In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
  4. Add honey.
  5. Bring to a rolling boil; boil 1 minute, stirring frequently.
  6. When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
  7. Remove from heat.
  8. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.