3 cups of sugar for every 4 cups of sweet apple juice. 4 cups of sugar for every 4 cups of crabapple juice. Measure juice and sweetener into pan. Mix well. Make sure to use a large pot, as the jelly will boil up and foam a great deal during cooking. This is an 8 quart stockpot, and at times the jelly reached close to the rim. Cook at a high boil, stirring constantly, until the gelling point is reached (220F (104 C)).