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Ingredients

6 quarts fresh crabapples, washed and stems removed 1 cup whole cloves ½ cup water 3 pounds brown sugar 1 cup distilled white vinegar 2 tablespoons whole allspice berries 6 cinnamon sticks 1 tablespoon grated lemon zest

Nutrition Info

315 calories carbohydrate: 80.9 g cholesterol: : - fat: 0.6 g fiber: 2.9 g protein: 0.8 g saturatedFat: 0.1 g servingSize: - sodium: 28 mg sugar: 55.1 g transFat: : - unsaturatedFat: : -

Stick 2 or 3 cloves into each of the crabapples, and set aside.
In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag, add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.

6 - 1 quart jars

These taste like the canned crabapples that grandma used to make!