Place the cleaned and halved crabapples into a large pot and add water just until the apples are covered.
Shove the cinnamon sticks, allspice, and cloves into the apples.
Start the apples at a slow simmer, stirring occasionally. After about 10 minutes, mash lightly with a potato masher.
Bring to a soft boil and remove from the heat.
Take a large strainer and line with cheesecloth. Place over a large pot or bowl.
Pour the stewed apples into the strainer, cover with a layer of cheesecloth, and let sit overnight.
Place washed jars in a canning pot, fill with water and bring to a boil. Placed the lids and rings into another pot, cover with water and bring to a boil, then turn to low.
Take the strained juice and add 3/4 cup sugar per 1 cup of strained liquid.
Gently bring the mixture to a boil. STIR FREQUENTLY.
Skim off the foam when it builds up.
When the liquid has reached 220F, remove from the heat.
Remove a jar from the boiling water, fill the jar with crabapple liquid. Wipe the rim clean if needed, and take a lid and ring from their pot and lightly screw on.
Finish filling all the jars and using oven mitts, tighten the lids. Place back in the canning pot and water bathe for 10 minutes.
Remove the jars gently, trying not to tip, and place to the side to cool and set.