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    Home » Condiments

    Homemade Apple Molasses (Cider Syrup)

    Published: Sep 30, 2023 Modified: Oct 1, 2023 Author: Alan Bergo

    Jump to Recipe Jump to Video

    Silky smooth and tart with a concentrated apple flavor, homemade apple cider molasses is an endangered food of New England dating back to Colonial America. Relatively unknown today, it's also known as boiled cider and apple cider syrup and is listed in the Slow Foods Ark of Taste. One taste will change how you think of cooking with cider. Today I'll show you how easy it is to make your own.

    A spoon filled with apple cider molasses on a plate surrounded by apples.

    I was taught to make this by Chef Lenny Russo when I worked under him at Heartland Restaurant in St. Paul. It was a fall tradition when local cider came in and we'd use it on everything from desserts to savory dishes.

    Background

    Apple molasses is fresh cider reduced until the water content has evaporated and it's become a thick syrup. Designed to preserve the apple harvest, It was an ingenious way to store cider without refrigeration or added sugar.

    Similar methods of "ultra-pasteurization" are found around the world, my favorite being pekmez, a reduction of mulberry juice from Armenia and the Caucuses. I do similar things with wild grape juice and blueberry juice. Milk jam and cajeta are cousins.

    Wild blueberry syrup on a plate next to a bowl of blueberries and a jar of blueberry molasses.
    Wild blueberry syrup made from reducing wild blueberry juice.

    Cider syrup is uniquely American, It was produced in quantity during the Civil War as molasses and sugar were imported through British plantations in the West Indies, but its use should date back even farther to the 1600s.

    It was used as an all-purpose sweetener in baked goods, mincemeat pies, and wherever honey or maple syrup could be used. Commercial operations still make and sell apple molasses, but it's so easy and fun to make at home I think it's hardly worth buying. Fall is the perfect time to make it, and a small batch will cost you about $7.00.

    A bottle of local apple cider next to a jar of apple cider syrup.
    Look for local cider in the fall.

    Information online varies a bit as to how much the cider should be reduced. I prefer it reduced to right around 1 1/7th of its volume which will give you a product similar to maple syrup. With a small batch (half gallon) that'll give you a little more than a cup of syrup, perfect for a little experimentation at home.

    The consistency of the finished product is like maple syrup or honey.

    Reducing the syrup further, down to 1/10th of it's volume, sometimes called apple jelly and the mixture is dark and thicker. I find heavily reduced cider trickier to cook with than to a looser syrup.

    How to Make Apple Molasses

    First you wrap a few spices in cheesecloth. I always add a little cinnamon and a few allspice berries. Spicebush can be a nice addition too.

    Wrapping cinnamon, spicebush and allspice into cheesecloth.
    Wrap the spices in cheesecloth.
    Cutting twine on a bundle of cheesecloth.
    Tie the bundle closed and trim the ends.

    The spice bouquet and sweet cider are brought to a brisk simmer in a wide pot. As the cider cooks, impurities will float to the top and should be skimmed off. Don't worry if you don't get it all as they can be skimmed off the finished product when it's done. At the half way point, or roughly 30 minutes for a half gallon of cider, I remove the spice bouquet.

    Skimming impurities from a pan of cooking apple cider.
    Skim off impurities as they rise to the top.
    Moving a pan to the side of the burner to force impurities to float to one side.
    Arrange the pan off-center on the burner to help skim off impurities.
    Removing a spice bouquet from a pan with culinary tweezers.
    Remove the spice bouquet after 30 minutes.

    After about 60-75 minutes, the syrup should be reduced to about 1/7th of its volume, or roughly 1.15 cups (9oz) for a half gallon. The hot cider syrup is poured into a canning jar and processed in a water bath. Known for an extremely long shelf life, it can be stored in a cool dark place for years.

    After 30 minutes of cooking.
    After 45 minutes of cooking bubbles increase in size.
    After 1 hour the syrup should be just about ready.
    Pour the finished syrup into a mason jar.

    How to Use Apple Molasses

    This is an extremely versatile preserve with all kinds of uses. The malic acid makes it quite tart, so it can be used for sweet or savory dishes. Use apple cider molasses anywhere you'd use maple syrup or honey, or anywhere you'd like a tart, sweet apple flavor. Here's a few ideas.

    • A very traditional use is as a sweetener or garnish for apple pie.
    • A substitute for pomegranate molasses.
    • Drizzled over vanilla ice cream or added to the base where it will resist freezing.
    • It's great with creamy, rich cheeses, especially soft ones like chevre or blue cheese.
    • It dissolves well into drinks.
    • As a garnish for chicken, pork and game birds.
    • I love it drizzled over yogurt with granola and fresh fruit.
    • Pancakes, French toast and quickbreads.
    • An all-purpose sweet and sour glaze for just about anything.
    • Layer apple flavor by adding the syrup to apple butter.
    Yogurt with apple molasses, granola, raspberries and butternuts.

    Do you make apple cider molasses? If you do, please leave a comment and share how you like to use it, or if you have any tips to add.

    Tips and Variations

    • Reducing the cider isn't an exact science. If it gets reduced too far and is too thick to easily drizzle, just add a splash of boiling water and stir to adjust the consistency.
    • I use the method to make loose, no-added sugar "jams" of different things as with my pine cone cider jam.

    More Apples

    • Crab Apple Butter
    • Pickled Chestnut Crab Apples
    • Crab Apple-Habanero Jelly
    • Crab Apple Sauce
    A spoon filled with apple cider molasses on a plate surrounded by apples.
    Print Recipe Pin Recipe
    5 from 33 votes

    Apple Molasses (Cider Syrup)

    A traditional preserve of apple cider dating back to the 1600's. Use it in place of honey or maple syrup. Makes a little over 1 cup.
    Prep Time5 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 5 minutes mins
    Course: Condiment
    Cuisine: American
    Servings: 18 servings
    Calories: 49kcal
    Author: Alan Bergo
    Cost: 5

    Equipment

    • 1 wide 10 inch pan with high sides
    • 1 8 oz canning jar

    Ingredients

    • ½ gallon high quality apple cider non-alcoholic, unfiltered apple juice, See note

    Spice bouquet (optional)

    • ½ inch piece of cinnamon
    • 3 ea allspice berries
    • 5 ea spicebush berries

    Instructions

    • Tie the spices in cheesecloth and reserve.
    • Pour the cider into a wide 10 inch pot, add the spice bouquet and bring to a brisk simmer.
    • As the cider cooks, impurities will float to the top. Skim them off and discard. Put the pan on the burner off-center to make skimming impurities easier.
    • After 30 minutes, discard the spice bouquet.
    • After 60 minutes the reduction will be getting close to finished. You're looking for a little over 1 cup of finished molasses.
    • When the molasses is done, pour the piping hot syrup into a room temperature mason jar and screw on the lid, label and date. For long term storage you can process jars in a waterbath, 10 minutes for half pints.
    • Cool the syrup and store in a cool dark place.
    • You can keep the syrup in the refrigerator. If you do it'll need to warm up for it to be usable.

    Video

    Apple Molasses (Cider Syrup)

    Notes

    • If you reduce the syrup too far and think it's too thick, just add a splash of boiling water and stir to adjust the consistency. 
    • Only freshly pressed, unfrozen apple juice should be used here. Frozen apple juice cannot be substituted.
    • Feel free to switch up the spices with what you have on hand. You won't notice them much in the finished product so it's fine to experiment a little. 

    Nutrition

    Serving: 1tablespoon | Calories: 49kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 108mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg

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    Reader Interactions

    Comments

    1. Liese

      November 28, 2024 at 8:27 am

      5 stars
      I forgot my cider in the refrigerator, can it still be processed into syrup? It’s starting to ferment. *blush*. I had one jug explode a little.

      Reply
      • Alan Bergo

        November 28, 2024 at 8:42 am

        Yes that should work fine. It’s happened to me too. You may get extra foam at the beginning of cooking but you’re good. This is a method of preserving cider, so I’d imagine many people have been in a similar spot. You can always bring the cider to a boil and hold it in the pot until you have time to reduce it, that will halt the fermentation.

        Reply
    2. Eden

      October 22, 2024 at 3:36 pm

      5 stars
      Upping the volume increases the cook time exponentially, but still so so worth it. I have used frozen cider (even a few years old) and it turned out amazingly. This is my new favorite thing. One day when I’m a Nana, this is one of the things I’m gonna teach the littles. It’s that good.

      Reply
      • Alan Bergo

        October 22, 2024 at 3:40 pm

        Hey thanks Eden. Totally agree. I'm getting ready to make it with fresh pressed pear juice this year too!

        Reply
        • Eden Moore

          October 23, 2024 at 2:36 pm

          That sounds amazing!! Good luck

          Reply
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