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- 4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores (including the cores is important as this is where most of the natural pectin is)
- 1 1/2 cups of fresh spearmint leaves, chopped, lightly packed
- 2 cups water
- 2 cups white vinegar
- 3 1/2 cups sugar (7/8 cups for each cup of juice)
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