Harvested two five gallon buckets of crab apples the other day from the tree in a coworkers yard. Every recipe I've found seems simple enough but I wonder: Recipes generally say barely cover with water, simmer till soft, strain overnight through cheesecloth. Make jelly. That leaves behind lots of pulp and it would seem I am just making jam from the water the apples were cooked in. I was thinking I'd pass them through a food mill to remove seeds and skin but utilize the pulp. No?