Apple Cider Molasses: an old time'y tradition-Putting Up with ErinApple Cider Molasses: an old time'y tradition-Putting Up with Erin

I don’t know about you, but I’m in the habit of starting most of my canning adventures at ~9 o’clock at night.  My night owl canning tendencies typically work out just fine as the majority of things that I make are in small batches and take less than an hour. I’ve resisted my aptness for late night canning, and have held off on this apple cider molasses recipe all week waiting for a 4-5 hour idle window in my schedule. I came across the idea of apple molasses, also called boiled cider on the Auburn Meadow Farm blog.

A quick history lesson: boiled cider dates back to the sixteen-hundreds when European settlers would boil cider as a method for preserving it. In the past, boiled cider was commonly referred to as apple molasses because of its syrup consistency and because similar to molasses its main use was a sweetener for baking and cooking purposes. During the American Revolution, apple molasses was known as an indigenous sweeteners, which could readily be concocted right on the farm. For inland settlers, this may have been the only sweetener option as they did not live close or have easy access to the main coastal or riverine trade routes.

Using apple cider molasses as an ingredient:

  • pour it over anything sweet including ice cream, waffles, pancakes…
  • mix with bourbon, and hot water for a warm spiked apple cider drink…
  • use as a glaze for some type of meat…
  • use in place of honey in your overnight oats…
  • mix with ice and seltzer water for an apple italian soda…
  • use it in or atop apple cookies or muffins…
  • add it to hot tea or hot water (this is what I did last night.. yum!)

On another note, I’ll be away this week at the American Meteorological Society conference in Atlanta.  If you don’t see or hear much from me that’s why.

Apple Cider Molasses: an old time'y tradition-Putting Up with ErinApple Cider Molasses: an old time'y tradition-Putting Up with Erin   

Apple Cider Molasses

Yield: 4 cups


  • 2 gallons on fresh apple cider (sugar free, preservative free, just juice!)


  1. In a large-sized, non-reactive, heavy bottom pot, add 4 cups of apple cider.
  2. Using a measuring stick, or wood spoon, measure height of cider in pot.
  3. Add remaining cider, bring to a boil over medium-high heat. Reduce flame to medium-low heat, stir occasionally, and simmer for 4-5 hours, or until cider is reduced down to your measured 4 cup height.
  4. Ladle syrup into hot, sterilized jars, wipe rims, apply lids and rings. At this point you can either put it in your fridge, OF for longer shelf life, water-bath process.
  5. If canning, process jars in a water-bath canner for 15 minutes. Remove from heat, let cool on a folded towel for 12-24 hours.

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