Crab apple jelly

5 lbs. crab apples
 5 c. water
 1 3/4 oz. pkg. powdered pectin
 9 c. sugar
 
 Makes: 10 cups.
 
    Wash apples; remove stems and bad spots.  Add water and cook
 apples until soft.  Strain through a jelly bag to make 7 cups of
 juice.  Combine juice and pectin in a large kettle and bring to a
 full boil over high heat, stirring constantly.  Stir in sugar
 completely and while stirring, return to a full boil.  Keep stirring
 while you boil for 1 minute.  Remove from heat and skim foam from
 surface.  Pour into hot sterilized jars.  Wipe drips from inside and
 out of jars.  Seal with hot lids and screw bands.  Process 10
 minutes in boiling water bath.