Ripe crab apples. 1 quart cider vinegar. 3 lbs. (6 cups) brown sugar. 2 tablespoonfuls cassia buds or broken cinnamon stick. 2 tablespoonfuls whole cloves.

Pick over the crab apples, then wash and dry them. Tie the spices in a small muslin bag and put them into an enameled pan with the vinegar and sugar. Bring to boiling point and add as many crab apples as the syrup will cover. Cook very slowly until the apples are quite tender and can be pierced with a straw.

Remove the spice bag and seal in jars.

Another Method: Six pounds of crab apples, six pounds of sugar, one pint of vinegar, one pound of seeded raisins, one pound of sultana raisins, the grated rinds and strained juice of two oranges, two teaspoonfuls of ground cloves and two teaspoonfuls of ground cinnamon.

Remove the stems and blossom ends from the crab apples, but do not peel them. Put them through a food chopper. Heat the sugar and vinegar to boiling point, add the crab apples, raisins, oranges and spices.

Mix well and bring to boiling point then simmer for twenty-five minutes.

Seal while hot.