(Jams and jellies and curds...)

  
Crab-apple Jelly
  

5 lbs. crab-apples

5 cups water

white sugar

Wash and quarter the crabs and simmer them in the water for 25 minutes until they’re soft. Drain the liquid into a saucepan from a jelly bag... To each cup of extracted juice, add a cup of sugar. Warm the liquid until the sugar is dissolved, then pour it into jelly jars and seal with paraffin (hot but not extremely hot) or lids and rings (invert for 5 seconds, then cool upright). (My mountain grandfather made homegrown crab-apple jelly for gifts yearly.)