• 4 lb. well-flavoured crabapples, or cooking apples (windfalls can be used)
• flavouring : lemon peel or root ginger
• sugar<

Wash the apples and cut up without peeling or coring—just remove any bad portions. Barely cover with water (about 2–3 pt.) and simmer with the chosen flavouring till tender and well mashed (about 1 hr.). Strain through a scalded jelly bag. Bring the strained juice to the boil and test for pectin.