Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight. Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar.
Bring crab apples and water to a boil. Cook until apples soften then coarsely mash with a potato masher. Add sugar, cinnamon, and lemon juice. Cook another 10 minutes on medium-high heat.
In a small sauce pan boil 1 inch deep of water. Remove pan from heat and place lids in alternating face up and face down. Measure out 7 cups of the crabapple juice into a saucepan. (You can add water or apple juice to make the exact amount if you need to). Bring to a light boil. While heating juice, measure out the sugar in a separate bowl.
Ingredients 1 9 cups Crab Apple Pieces (skin Left On, Blossom Ends And Cores Removed) 2 3 cups Water 3 2 cups Sugar 4 1-½ teaspoon Cinnamon 5 1-½ Tablespoon Lemon Juice