Pickled Crab Apples

Pack loosely to keep the apples' shapes. Rinse crab apples; remove and discard stems. For syrup, in a large kettle or Dutch oven combine sugar, vinegar, cinnamon, cloves and 1 1/2 cups water. Bring to boiling; reduce heat. Add crab apples. Simmer, covered, about 15 minutes or just until crab apples are tender. Remove from heat. Using a slotted spoon, loosely pack apples into 5 hot clean pint jars, leaving a 1/2-inch headspace. Return syrup to boiling; add syrup to cover apples in jars, leaving a 1/2-inch head space. Wipe rims; adjust lids. Process in boiling water bath for 20 minutes. (Start timing when water boils.) Makes 5 pints.