---------- Recipe via Meal-Master (tm) v8.03
  Categories: Preserves
       Yield: 1 servings
            Underripe Granny Smiths,
            Pippins, green apples;
            Washed and cut into eighths
            (do not core or peel)
       2 c  Water for each pound of
   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!