Pommettes épicées - Spiced Crab Apples

INGRÉDIENTS
2 pounds crab apples
2 1/4 cups cider or wine vinegar
1 small cinnamon stick
9 cloves
1 scant tsp allspice
3 cups sugar

PRÉPARATION
In a cheesecloth, tie together cinnamon, cloves and peppercorns.

In large saucepan, bring sugar, 3 cups (750 mL) water, vinegar and spice bag to boil; boil for 10 minutes. Discard bag.

Pour syrup over crab apples, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes. (See Canning Basics).

Spoon crab apples into hot sterilized quart jars to within 1” of top. Pour syrup over apples to within ½” of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you many choose to process in a boiling water bath for 10 minutes.”