Spiced Crab Apples

• 1 (3-inch) stick cinnamon
• 1 tablespoon whole cloves
• 1 teaspoon whole allspice
• 2 quarts crab apples with stems
• 6 cups sugar
• 3 cups vinegar
• 3 cups water

1. Combine cinnamon, cloves, and allspice; tie loosely in a cheesecloth bag. Set aside.
2. Wash crab apples; drain well. Remove any blossoms. Pierce blossom end of each crab apple with a large sterilized needle to prevent skin from bursting. Set crab apples aside.
3. Combine sugar, vinegar, and water in a stainless steel stockpot, stirring well; add spice bag. Bring mixture to a boil; boil, stirring constantly, until syrup coats a metal spoon. Remove from heat, and let cool to room temperature.
4. Add reserved crab apples to syrup; reheat slowly over low heat to avoid bursting the skins. Simmer until crab apples are tender, stirring occasionally. Remove spice bag; discard.
5. Pack crab apples into hot sterilized jars, and cover with hot syrup, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process crab apples in boiling-water bath 20 minutes.

cinnamon, whole cloves, whole allspice, crab apples, sugar, vinegar, water

Taken from www.myrecipes.com/recipe/spiced-crab-apples (may not work)