Place crabapples in hot syrup and simmer 5 minutes. Place one each of allspice, cinnamon stick and clove in each jar. Alternatively, spices can be tied tightly in a cheesecloth bag and allowed to sit in the simmering syrup with the fruit.
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.
4. Crabapple Liqueur To make a headier mixture, fill a jar with chopped crabapples and add sugar and 1 ½ cups of vodka. Store out of sunlight on its side and rotate the jar every day for two weeks. Strain and enjoy.
These preserved crabapples can be served with your Thanksgiving turkey dinner or alongside a cheese plate. Yield: 2 pint jars per 6 cups of crabapples. Medium Syrup, recipe follows * Prepare Medium Syrup; keep hot in Dutch oven. Wash crabapples. Remove stem and blossom ends. Do not peel or core. Prick skins to prevent splitting.