Photo: Matheus Cenali
Ingredients
- 1 gallon (3.75 L ) fresh apple cider
Directions
1
Transfer the cider to a large nonreactive pot.
2
Bring the cider to a gentle boil , skimming off the scum that rises to the surface.
3
Boil the cider until the volume is reduced by about half.
4
Fold a large piece of cheesecloth to make at least 16 layers, then line a funnel or sieve with it. Moisten the cheesecloth slightly with water.
5
Strain the cider through the cheesecloth to remove the large particles.
6
Transfer the strained cider to a nonreactive saucepan , and bring it to a gentle boil.
7
Cook the cider until it reaches 220–222°F (104–105°C). At this point it should be reduced to about 1¾ cup (415 ml).
8
Remove from the heat, and transfer to clean jars. Let cool.
Recipe sourced from
wikibooks