Crab Apple Jelly

1. Place the quartered crab apples and water in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes until the apples are soft.
2. Strain the cooked apples through a jelly bag or cheesecloth, letting the juice drip into a bowl. Avoid squeezing to keep the jelly clear.
3. Measure the juice. For every cup of juice, add 1 cup of sugar and 1/2 tablespoon lemon juice.
4. Return the juice mixture to a pot. Bring it to a boil, stirring constantly, and cook until it reaches 220°F (104°C) or passes the sheeting test.
5. Pour the jelly into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.

Spiced Crab Apple Chutney

1. In a large pot, combine the crab apples, apple cider vinegar, and brown sugar. Stir to coat the apples.
2. Mix in the onion, raisins, cinnamon, ginger, cloves, and cayenne pepper.
3. Bring the mixture to a boil, then reduce the heat and simmer for 45-60 minutes, stirring occasionally, until thickened.
4. Spoon the chutney into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.