apples into rough 1-inch chunks, discarding the stems and any bruised spots.
Boil the Fruit (30 minutes | Intensity: High to Low): Place the apple chunks in the stockpot. Add the 4 cups of water. Turn the heat to High and bring the mixture to a rolling boil.
Simmer (20 minutes | Intensity: Low): Once boiling, reduce the heat to Low. Cover the pot and let the apples simmer gently. Stir occasionally and mash the apples with a potato masher to release their juices. The apples should become completely mushy and translucent.
