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1.
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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.
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2.
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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.
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3.
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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.
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4.
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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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Source: Preserving the Taste by Edon Waycott (1993)
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