Clean and cut your crab apples, removing all stems, cores, and blossom ends. Fill a large pot approximately 1/2 full of crab apples. Add four cups of water and boil. You may need to add more water as your apples cook so they don’t burn.
When the apples are cooked through and mushy, remove from heat and put them in a blender. Blend on medium low for 30 seconds, or until smooth.
Measure out five cups of crab apple sauce and return to the pot. Add apple juice. I use the crab apple juice I make, but apple juice from the store is fine too. Add maple syrup, lemon juice, cinnamon, and allspice. Feel free to adjust the spices to suit your tastes.
Heat and cook until boiling. Set heat to medium low and simmer for approximately 15 minutes. Transfer to sterilized jars and process in boiling water for 10 minutes, or let cool and store in freezer-safe containers.