SÍORÓIP ÚLL (HOMEMADE APPLE SYRUP)
(no added sugar)
A traditional Irish sweetener (made elsewhere in Europe, too!), perfect for preserving a glut of apples -- use it on pancakes, waffles, or anywhere you'd use maple syrup.
And considering the high cost of store-bought apple syrup, it's much more economical to make your own!
I'm using commercial apple juice, since I don't have access to an orchard or a juice press lol
3kg apples (a sweet variety will make the sweetest syrup), OR 2L commercial unsweetened apple juice.
If using fresh apples:
Using a juicer, juice the apples. Allow the juice to sit for 5 minutes until the foam rises to the top. Scrape off as much foam as possible, leaving only the juice. Pour the juice through a cheesecloth into a wide saucepan (it's not necessary to strain store-bought juice).
Bring to a brisk simmer over medium heat, then lower the heat to medium-low and continue simmering, stirring occasionally and scraping any accumulation from the sides of the pan with a wooden spoon.
Don't try to speed up the process! The natural sugars in the juice will burn!
Once it's reduced quite a bit, I like to move it to a smaller pan and reduce the heat to low -- it's easier to check the level of the syrup and makes it less likely to stick and burn.
Place a spoonful of syrup on the frozen plate and let it sit for a few seconds, then draw a line through it withyour finger. If the syrup doesn't run back right away, it's ready.
Leave the syrup to cool for about 10 minutes, and then pour it into a sterilised glass jar or bottle. Let it cool to room temperature, and store it in the fridge for up to 3 months. It can also be frozen for longer storage.
Makes about 250mL (1 cup)
