Ingredient Notes
3 lbs Tart Green Apples (Granny Smith): cored and chopped. Keeping the skins on helps maximize both the tart flavor and the bright green color.
3/4 Cup Granulated Sugar: Adjust based on how sweet or sour your specific batch of apples turns out.
1.5 Cups Water: Used to simmer the apples and dissolve the sugar evenly.
2 Tablespoons Lemon Juice: Vital for adding a touch of bright acidity and preventing the fresh apple liquid from oxidizing and turning brown.
Step-by-Step Instructions
Macerate the Apples: Toss your chopped green apples with the sugar and lemon juice in a large glass container or bowl. Let them rest for an hour to start drawing out the natural apple syrup.
Gently Simmer: Transfer the apples, sugar, and accumulated juices into a large stainless steel pot and add the water. Bring to a very low simmer over medium-low heat for 10–12 minutes just until the apples soften. Avoid boiling aggressively, as too much heat can dull the vibrant green pigment.
Strain and Clarify: Pour the mixture through a fine-mesh strainer or cheesecloth-lined sieve into a clean bowl. Let the liquid drain naturally without pressing too hard on the solids to keep your juice beautifully translucent and pulp-free.
