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1 Combine Apple Pieces With Water And Mint In A Large Pan. Bring Water To A Boil Then Reduce Heat And Cook 20 Minutes, Until Apples Are Soft. 2 Add Vinegar, Return To Boil. Simmer Covered, 5 More Minutes. 3 Use A Potato Masher To Mash Up The Apple Pieces To The Consistency Of Thin Apple Sauce. 4 Spoon The Apple Pulp Into A Muslin Cloth (Or A Couple Layers Of Cheesecloth) Or A Large, Fine Mesh Sieve, Suspended Over A Large Bowl. Leave To Strain For Several Hours. Do Not Squeeze. Note That If Your Mash Is Too Thick, You Can Add 1/2 A Cup To A Cup More Of Water To It. You Should Have 4 To 5 Cups Of Resulting Juice. 5 Measure The Juice, Then Pour Into A Large Pot. Add The Sugar (7/8 A Cup For Each Cup Of Juice). Heat Gently, Stirring To Make Sure The Sugar Gets Dissolved And Doesn'T Stick To The Bottom Of The Pan And Burn. 6 Bring To A Boil. Cook For 10-15 Minutes, Using A Metal Spoon To Skim Off The Surface Scum. Continue To Boil Until A Candy Thermometer Shows That The Temperature Has Reached 8-10
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