Categories: Preserve 
      Yield: 1 servings 
  
           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)