Changes I made:
|8 cups||crabapple juice|
1 Tbsp allspice
Measure juice into a large broad saucepan; add sugar, spices, stirring to dissolve. Boil over high heat until jelly stage is reached. Remove from heat, skim and pour into sterilized jars leaving 1/4 in (.5 cm) headspace. Seal. Process for 5 minutes in a boiling water bath.
|10 cups||crabapple pulp|
5 cups water
Combine pulp, water, spice, and sugar. Bring to a boil. Fill sterilized pint jars leaving 1/2 in (1 cm) headspace. Seal. Process 15 minutes in a boiling water bath.
Boil crabapples 20 minutes.
Strain juice from pulp 2 hours. (Keeps the juice from getting too thick).
Bring juice to boil. Add 2 cups sugar for every 3 cups juice. Stir until dissolved. Remove from heat. Pour into sterilized jars, leaving 1/2 inch headspace. Process in BWB 10 minutes.