Love this idea... I have a number of recipes that call for apple cider or juice, and the best cider I have found to use comes in a 1/2 gallon or gallon. I find it hard to get through the whole jug quickly, so it sits in the fridge for months (I had some get vinegary). This has me thinking that if I got a gallon, reserved 1-2 pints for cooking with juice, and made boiled cider with the rest... problem solved. And I think of a few folks that would be ecstatic to get a jar of boiled cider. Also, coming from an apple family (one of my grandfathers raised 5 kids growing fruit in WA) I know my aunts probably have some old recipes around.

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