"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
Select crab apples. Wash and remove blossom ends. Cut into quarters without peeling. Barely cover with water. Boil until apples is tender. Strain through a jelly bag. Measure and bring juice to a boiling point. Add 3/4 cup of sugar for each cup of juice. Boil rapidly to jelly stage. Pour into jars and seal.
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