This is the completed recipe. Given by Cin, Enjoy~
Remove stems and blossom ends from crabapples, and cut into quarters.
Place them in a large stainless steel or other non-reactive pot or saucepan.
Add enough water to be able to see, but not so much that the crabapples are floating.
Bring to a boil, reduce heat to medium, and let simmer for 10-to-15 minutes.
The apples should soften and change color.
Strain the apples and juice through 2-to-3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan.
Bring to a simmer, and let cook for 10 minutes, (skim off any foam that comes up to the top).
Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220° to 222°F. Remove from heat.
Pour the jelly into sterile small decorative jars leaving 1/4" from top. Process in a hot water bath to seal.