Choose firm, ripe crab apples, free from blemishes.
Do not pare; leave the stems attached.
In a kettle large enough to contain the fruit, combine sugar, vinegar, and spices.
Bring slowly to a boil and cook for 5 minutes.
Add fruit, again bring to a boil, then turn down heat, and cook slowly until apples are tender.
Allow fruit to stand in syrup overnight.
The next day, drain off the syrup and cook it until it is the consistency of honey.
Pack fruit into 1 pint sterilized jars and fill with syrup.