Homemade apple pectin

Ingredients:

• 1 kg of unripe green sweet and sour apples, washed and cut into large pieces (do not peel or seed)

Preparation:

1. In a large saucepan, cover the apples with 1 liter of water, place the saucepan on the stove, and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 minutes, until the apples are tender.
   
   Remove the pan from the stove and let it cool for a while. Place damp cheesecloth in a large bowl, then spoon the apple pulp and juice over it. Gather the corners of the cheesecloth and tie them in a knot.
2. Hang the cheesecloth with the apples over a bowl and leave overnight. The next day, pour the strained apple juice into a saucepan. Bring the juice to a boil and cook over high heat until the liquid has reduced by half.
3. Refrigerate and use the apple pectin within 4 days, or pour into containers and freeze. Frozen pectin can be stored for up to 6 months.