Pour one gallon of cider into a large, heavy bottomed pot such as an enameled cast iron Dutch oven.

Bring the cider to a boil over high heat.

When it reaches a boil reduce the heat to medium low and simmer the cider for several hours. Stir the cider about every 30 minutes for three and a half to four hours.

Once the cider has reduced down to about two cups you will need to begin watching it more closely.

At this point, you will want to stir the cider frequently as it cooks down to a thin but syrupy consistency.

The cider syrup is finished when it is thick enough to coat the back of the spoon.

Pour into a mason jar or other lidded container and cool. Store in the fridge.