Wash the apples very thoroughly, and dry them completely.

Get your juicer ready.

Core all your apples, and cut them into pieces, if necessary.

Juice all your apples. If there's a lot of foam, you can remove it -- do not throw it away, it is great to eat plain, or mix through ice cream, or yoghurt. If you don't have a centrifugal juicer, you can use a Steam Juicer Pan to make apple juice.

Pour the fresh apple juice into a shallow and wide bottomed pan. I use a large sauté pan.

Put the pan on your stove, and bring the juice to a boil

Once the juice is boiling, turn down the heat to medium-low, to let it simmer.

When the juice is reduced by half, taste it, and add a little bit of sugar, if you think it needs it.

Keep cooking down the syrup. You have to be careful not to cook it too far, it can turn into "candy" if you let it go too long. A quick way to test this, is to put a small amount of syrup on a cold plate (I put the plate in the fridge beforehand). You should check it often during the cooking process, to prevent taking it too far.

When the syrup is at the right consistency, pour it into a clean glass jar.

If the apple syrup becomes too firm to spread on bread after cooling, you have two easy options for softening it. Microwave Method: Pop the jar in the microwave for a few seconds until the syrup softens to your desired consistency. Stovetop Method: If you prefer not to use the microwave, place the jar in a pot of water and gradually heat the water to a simmer. Stir the applestroop in the glass container until it reaches a spreadable texture. This method ensures a smooth consistency without the need for a microwave.