Blossom & Brine™ - Pull Up A Chair Blog #AppleBlossom & Brine™ - Pull Up A Chair Blog #Applehttps://www.blossomandbrine.com/pull-up-a-chair/tag/appleWed, 14 Oct 2026 02:13:43 -0700http://zoho.com/sites/<![CDATA[Old Fashioned Apple Molasses]]>https://www.blossomandbrine.com/pull-up-a-chair/post/old-fashioned-apple-molassesLearn how to make traditional apple molasses from pure boiled cider. A rich, old-fashioned homestead sweetener made with no refined sugar and simple patience.]]>

Rich old fashioned molasses made from apples

Jar of homemade apple molasses on a rustic wooden table with fresh red apples, sliced apples, and a bowl of thick apple syrup in a farmhouse kitchen.

Apple molasses is made by slowly simmering pure apple cider until the natural sugars concentrate into a thick, glossy amber syrup. With no added sugar, it develops a deep apple flavor that can be used in baking, drizzled over biscuits or pancakes, or anywhere traditional molasses is used.

Ingredients

Yield: 1-1/2 cups to 2-1/2 cups depending on desired thickness and patience.

Instructions

  1. ​​Pour the cider into a wide, heavy-bottomed, nonreactive pot.
  2. ​​Bring it to a gentle simmer over medium-low heat. Do not hard-boil it. Leave the pot uncovered so the water can slowly evaporate.
  3. ​​As it cooks, skim off any foam or impurities that rise to the surface.
  4. ​​Continue simmering, stirring occasionally at first and more often as it thickens.
  5. ​​Continue reducing until it reaches about 1/10 of its starting volume and becomes thick, glossy, and slow-flowing like molasses.
  6. ​​One gallon of cider will generally give you about 1.5 to 2.5 cups finished product, depending on how far you reduce it.
  7. ​​The finished molasses should be clear amber to deep golden-brown, thick enough to ribbon from a spoon, but still pourable.

Canning

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Amish Water Bath Canning Method

Process in a water-bath canner (WB) or steam-bath canner (SB) for 30 minutes at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down. 

Pressure Canning Method

Process in a pressure canner (PC) for 10 minutes for quarts and 10 mints for pints or smaller at  0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

Need More Canning Processing Times? 

Blossom & Brine™ Canning Times Guide brings together hundreds of water-bath, steam-canning, pressure-canning, and dehydration times, along with easy elevation adjustments. It’s the same quick reference I keep in my own kitchen.


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Nutrition

  Serving: one tablespoon

Calories: 60 kcal

Total Fat: 0 g

Saturated Fat: 0 g

Total Carbohydrates: 15 g

Total Sugars: 14 g

Cholesterol: 0 mg

Sodium: 5 mg

Fiber: 0 g

Protein: 120 g 

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