Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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