Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Underripe Granny Smith
Apples, washed and cut into
Eighths (not
Peeled or cored)
4 c Water

In a large saucepan, over high heat, bring the apples and water to a
boil. Reduce the heat to medium and simmer for 20 minutes or until
tender. Remove from the heat and cool. Line a large bowl with
dampened cheesecloth. Pour the pulp and juice through the
cheesecloth. 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 the liquid to a boil over 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.

Yields: 1 1/2 cups

Recipe from Preserving the Taste by Edon Waycott (Hearst Books)

EMERIL LIVE SHOW #EMIB55 CANNING AND PICKLING

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