For apple juice, well-ripened apples, winter or summer, are used. But whatever type you choose, if they are not fully ripe, you must let them ripen before using them.
Apples are ground or grated and left on a colander to drain, and then the juice is boiled. For all types of apples, which are sweet in themselves, it is not necessary to add sugar, and for the others, you should add 100 g of sugar per liter of juice.
The prepared juice is stored in well-stoppered bottles in a cool and dark place.
English version -> www.tradicionalnirecepti.net
Source: Author Mich. Jeremić, published in Bošnjak, calendar for the simple year 1901, Sarajevo, Zemaljska štamprija
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