Crab apple jelly recipe in the canning category

: Wash apples and remove blossom ends. Leave crab apples whole. Do not peel or core. Add water to apples. Cover and simmer for 15 minutes. Crush with masher and simmer 5 minutes longer. Place in jelly bag and allow to drip overnight for clearest jelly. If in a hurry, juice may be squeezed out. There should be about 7 cups of juice. If there is a slight shortage of juice, add water. Sterilize jars and lids. Drain. Melt paraffin in heavy glass jar in boiling water. Mix fruit pectin with juice in a 6 to 8 quart saucepan over high heat. Bring to a hard boil, stirring occasionally. Add sugar at once. Bring to a hard rolling boil that cannot be stirred down, stirring constantly. Boil 1 minute, remove from heat and skim off foam with a metal spoon. Pour into jelly glasses, leaving 1/2 inch space at top and cover with melted paraffin. Jelly will keep in refrigerator for 2 months without paraffin but sealed with lid. Allow jelly to sit for 24 hours before moving to storage. Crab apples make a tart jelly.