Take as many crab apples that will fit you pot/pan, scrub them and check for worm, if large you can cut in half but not necessary. Cover crab apples with water and bring to boil, simmer until apples soft and mushy. Use a clean tea towel or muslin/mutton cloth to line a sieve or colander and pour the apples and liquid into it. leave to drain as long as you can (overnight if possible). Do not squeeze the cloth as this will discolour the jelly. Measure the juice (liquid) and add cup for cup of sugar eg 2lts liquid add 2lts sugar (you can use less but only like a cup less otherwise it may not set). Bring back to the boil and keep at a rolling boil (fast simmer) until it will set (when tested). I often add the juice of one to two lemons but if some of your apples are greenish then you may not need the lemon juice. Enjoy, you can also just boil and strain the apples and freeze the juice, to use later.
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