Cut Siberian crab-apples to pieces, but do not pare or remove the
seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put
into a stone jar, set in a pot of hot water, and let it boil eight or
nine hours. Leave in the jar all night, covered closely. Next morning,
squeeze out the juice, allow pound for pint, and manage as you do
currant jelly.
Should the apples be very dry, add a cup of water for every six pounds
of fruit.
There is no finer jelly than this in appearance and in taste.