Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Underripe Granny Smiths, (do not core or peel)
Pippins, green apples; 2 c Water for each pound of
Washed and cut into eighths Apples

Place the apples and water in a large stockpot or soup kettle, cover, and
bring to a boil. Reduce heat and simmer 20 minutes or until apples are
tender. Remove from heat and allow to cool slightly.

Pour the pulp and juice through a jelly bag or line a large bowl with
dampened cheesecloth, pour the pulp and juice through, gather the corners
of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or
handle and allow to drip into a bowl overnight.

The next day, measure the apple juice and pour into a large pot. Bring to
a boil voer high heat and cook until reduced by half. Refrigerate and use
within 4 days or pour into containers and freeze for up to 6 months.

An easy way to determine reduction is to measure the depth of the liquid in
the pan with a plastic ruler before boiling. Re-measure as liquid reduces.
No need to pour into measuring cup!

Source: Preserving the Taste by Edon Waycott (1993)

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