Instructions

1. 1
   Transfer the cider to a large nonreactive pot.
2. 2
   Bring the cider to a gentle boil, skimming off the scum that rises to the surface.
3. 3
   Boil the cider until the volume is reduced by about half.
4. 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. 5
   Strain the cider through the cheesecloth to remove the large particles.
6. 6
   Transfer the strained cider to a nonreactive saucepan, and bring it to a gentle boil.
7. 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. 8
   Remove from the heat, and transfer to clean jars. Let cool.