Rhineland Apple Syrup

Ingredients

• 6 kg apples (yield about 750 g apple syrup)

Instructions

1. 1.

   Peel the apples, remove the core and cut into pieces. Place the apple pieces with a small amount of water in a pot and cook over occasional stirring until the apples are soft but not mushy.

2. 2.

   Transfer the cooked apple pieces to a cheesecloth and strain through. Pour the resulting juice into a pot, bring to a boil briefly, then simmer over medium heat for about an hour. To test if the syrup is ready, perform a gelling test: drop a small amount of the juice into a glass with cold water. If the droplet sinks slowly and clumps like honey on the bottom, it’s finished.

3. 3.

   Fill sterile jars with the finished Rhineland Apple Syrup and seal.