Crab Apple Jelly - cooking recipe

Ingredients

5 c. (2 1/2 lb.) crab apple juice
7 1/2 c. (3 1/4 lb.) granulated sugar
1/2 oz. bottle liquid pectin
3 c. water
1 lemon

Preparation

To prepare juice, remove blossom and stem ends from about 3 1/2 pounds washed ripe crab apples.
Cut apples in small pieces. Do not peel or core.
Add 3 cups water; cover.
Simmer 10 minutes. Crush with masher.
Simmer, covered, 5 minutes (with soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring).
Squeeze out juice.