Dolgo crabapples make a flavorful, ruby-red jelly using no other ingredients besides sugar and water.

1. Start with 25 pounds of orchard run apples to yield 30 jars of jelly.
2. Dump into a sink full of water, slosh around to remove any debris, and sort the fruit into a large pot. Use only perfect fruit. There should still be at least 20 pounds of fruit.
3. Add nearly enough water to float the fruit. Using insufficient water reduces yields, leads to burning, and doesn't increase the quality.
4. Bring to a boil and cook stirring occasionally until nearly all the fruit has lost its shape.
5. Strain through a jelly bag.
6. For practical reasons, we usually let the juice cool overnight and clean up everything else before making jelly.
7. Measure the juice accurately either by weight or by volume, and place it in a heavy pot.
8. By weight, use 10 pounds of sugar for 11 pounds of juice. By volume, use 20 cups of sugar for 20 cups of juice. Adjust as necessary for the size of the pot and the amount of juice you have.
9. Cook to 218-220 degrees F using the "plate test" to check consistency when you get close.
10. Place in 8 oz jars, seal, and place in a boiling water bath per USDA guidelines.

It is not necessary to quarter, stem or otherwise prepare the fruit beyond the removal of any leaves and debris.

It is not necessary to add Certo or Sure-jell.

The fruit is likely to burn to the bottom of the pot during the juicing step. Using enough water will minimize this. As long as reasonable care is exercised not to scrape the bottom of the pot and mix in the burned material, this won't affect quality.