Crab-apple Jelly
Cook the Crab-apples with 6 cloves and an inch of ginger until the fruit is
soft. Strain, boil again and add 3/4 lb. of sugar to a pint of liquid. Let boil
until it jells. To make a successful jelly, the fruit should not be cooked too
long, and the sugar should be added just before the strained liquid boils.