To make crabapple jam, first cook crabapples in water until they pop, then press them through a sieve. After adding honey and various juices, bring the mixture to a boil until a jelly starts to form, then transfer into jars, seal, and process in boiling water.
To fill eight half-pint jars, you need 5 quarts of crabapples. Cook the crabapples in 2 cups of water until they pop, which takes about 20 minutes. Press the cooked crabapples through a sieve into a large saucepan or a kettle to form a pulp.
Add 1/4 cup of lemon juice, 1 cup of apple juice, 1/2 cup of water and 1 1/3 cups of honey. Bring the entire mixture to a rolling boil, and keep it at a boil for about one minute, stirring frequently. Once the mixture begins to jell, remove it from heat. You can tell that the jam has reached this point when it starts to 'sheet' from the edge of the spoon.
Once the jam has cooled slightly, pour it into sterilized jars, and seal the lids. Submerse the jars in a saucepan with water, and bring it to a boil for 10 minutes in order to process the jars. The jars can now be stored and used.