Spiced Crabapples

3 cups vinegar
3 cups water
6 cups sugar
1-2 sticks cinnamon
In spice bag:
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon mace, optional

Make a syrup with above ingredients. Cool. Add cleaned crabapples and heat slowly so fruit will not burst. Bring to a boil. Allow to cool overnight. Remove spice bag. Pack crabapples into hot, sterilized jars. Heat syrup to boiling and fill jars to within 1/2 inch from top with the syrup. Seal and process 10 minutes in boiling water bath.

NDSU Extension Service/USDA