Step 1

In a large heavy pot, bring the apple cider to a boil over medium-high heat. Reduce the heat to keep the cider at a simmer. You should see small bubbles.

Step 2

Using a skewer, mark the level of the cider. Continue to mark the level on the skewer each hour.

Step 3

Simmer the cider for about 3 hours, stirring every 30 minutes. Adjust the heat down slowly as needed as the cider is reduced so that it doesn't boil too fast. During the last hour of simmering, stir every 15 minutes, checking for doneness.

Step 4

The cider will be ready when you stir it and dark copper-colored bubbles form, covering the entire surface. You can also check by using your skewer - the cider will boil down to about ⅛th of its original volume. Finally, if you smear a small amount on a plate, it should have the consistency of warm, runny honey. The cider will thicken as it cools, so don't over-cook it.

Step 5

Once you've achieved the right consistency, remove the boiled cider from the heat and strain it through a fine mesh strainer into a canning jar to remove any impurities. You should have about 1 cup of boiled cider.

Step 6

Storage instructions: Let the jar cool to room temperature, then cover and store in the refrigerator. It should keep indefinitely.