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1
Wash crabapples. Clean crabapples by cutting off stems, blossom ends and any bad spots. Cut in half. Place in a large saucepan; add just enough water so that you can see it though the cut crabapples. Bring to a boil. Cover and reduce heat to simmer and simmer for 15 minutes. Take lid off of pan and crush apples (I use the back of a cooking spoon or ladle). Replace lid and continue cooking for 15 more minutes, stirring occasionally.
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2
Cover a large bowl with cheesecloth and secure cheesecloth to the sides. Pour cooked crabapples (liquid and all) onto the cheesecloth and cover loosely with plastic wrap and let drain overnight.
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3
Wash and dry jars. 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.
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4
Measure out 7 cups of the crabapple juice into a saucepan. (You can add water or apple juice to make the exact amount if you need to). Bring to a light boil.
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5
While heating juice, measure out the sugar in a separate bowl.
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6
Stir the Sure-Jell into the juice and add butter. Stirring constantly bring to a rolling boil on high heat. Stir in sugar and return to a rolling boil and boil 1 minute, stirring constantly.
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7
Remove from heat and skim off any foam. Ladle into prepared jars leaving 1/4 inch at the top. Wipe the top of jars clean with a damp cloth. Cover with lids (using tongs to remove from water) and put on bands, hand tightening.
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8
Place in a canning pot and cover with water (make sure water is at least 1/2 inch above the top of the jars). Bring to a boil and boil for 5 minutes. Remove from water bath and let cool on a towel on the counter for 24 hours.
