Not all of the apples that arrive in the Bakerina Test Kitchen turn into butter.  Consider the crabapple:  tiny, hard, dry, mealy, not at all sweet, best suited for lobbing at your friends and siblings as you walk home from school.  Take them home, though, and add water, sugar and lemon juice, and you are rewarded with a sweet, subtle jelly, good for glazing fruit tarts, but even better for eating on sandwiches or toast.

Ingredients: Crabapples, water, sugar, lemon juice.