Wash and quarter the crab apples, leaving the seeds and skins intact.

In a large pot, combine the quartered crab apples and water. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally.

After simmering, strain the mixture through a fine mesh strainer or cheesecloth into a large bowl.

Measure the juice collected; you need about 4 cups for the jelly.

Return the juice to the pot and add lemon juice and fruit pectin. Stir well and let it sit for 5 minutes.

Stir in the granulated sugar until fully dissolved. Bring the mixture to a rapid boil and cook for 1-2 minutes, stirring constantly.

To check if the jelly is ready, drop a spoonful onto a cold plate. If it holds its shape, it's done.

Using a jar funnel, pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Seal with lids and let cool at room temperature.