Run the crabapples through a centrifugal juice extractor. Skim off the brown scum that floats to the top. Run the juice through cheesecloth twice (clean cloth each time) to get the juice as clear as possible. You need 4 cups of juice.

There is also a method explained with the pectin to boil, mash and use a jelly bag. I didn't use this method.

Wash and rinse jars, let stand in boiling water for 10 min. along with the lids. Wash and rinse rims well and set aside.

Add crabapple juice and lemon to a medium saucepan. Add the 4 tsp. calcium water. Bring to a boil.

Meanwhile, in a separate bowl, mix the pectin and sugar together. Once the juice is boiling add the sugar/pectin mixture and stir vigorously for 1-2 min.

Return to a boil and then remove from heat. Fill jars to 1/4" from the top. Wipe rims clean, place the lid on and screw on the rim. until just tight.

Put jars into boiling water and boil for 10 minutes if at sea level. Refer to the chart above for additional time that may be required, depending upon your location and your altitude above sea level.

Remove from boiling water and place on a tea towel to cool. Once cooled check that lids have sealed. Keep refrigerated once opened and lasts up to three weeks.

*The pectin completely gels when cooled.