Spiced Crab Apples

These crab apples can be dipped in a pot of cinnamon, cloves, and all-spice syrup. Store in airtight jars.
Combine the cinnamon, cloves, and allspice; wrap tightly in a gauze bag. Set aside.Wash crab apples; dry well. Remove all inflorescences. Poke the end of each crab apple with a large sterilized needle to prevent the skin from bursting. Set the crab apples aside.Combine the sugar, vinegar, and water in a stainless steel saucepan, stirring well; add the spice bag. Bring the mixture to a boil; cook, stirring constantly, until the syrup covers a metal spoon. Remove from heat and allow to cool to room temperature.Add the cooked crab apples to the syrup; reheat slowly over low heat to prevent the skin from bursting. Simmer, stirring occasionally, until the crab apples are tender. Remove the spice bag; discard.Arrange the crab apples in hot, sterilized jars and pour over the hot syrup, leaving a 1/2-inch-thick space. Remove any air bubbles. Cover with metal lids and tighten the ribbons tightly. Cook the crab apples in a boiling water bath for 20 minutes.