100% apple cider, gently simmered down into a rich concentrate. Drizzle boiled cider over pancakes or waffles, fold it into muffin or donut batter, or brush it on as a glaze. This simple cider syrup makes a lovely gift and requires only one ingredient—pure apple cider. No added sugar, no canning, no complicated steps—just cider and time.
You might also enjoy our easy freezer berry jam, our easy caramel syrup, or our homemade applesauce—made three ways!
Watch our step by step video!
What Is Boiled Cider?
Boiled cider—also called cider molasses or cider syrup—is a concentrated apple syrup with deep, tart-sweet flavor. It originated in Colonial America as a method to preserve the apple harvest. Unlike hot cider, boiled cider is a reduction: the liquid simmers for hours until roughly one-eighth of the original volume remains, leaving a syrupy concentrate.
Once reduced, the syrup stores well and can be reconstituted into hot cider by mixing about 2 tablespoons of boiled cider with 1 cup of hot water. One gallon of cider reduces to approximately 2 cups (a pint), and a half gallon becomes about 1 cup. Boiled cider is an excellent way to extend the life of fresh cider that’s nearing its expiration.
Ways to Use Boiled Cider
Boiled cider is intensely flavored, so a small amount goes a long way. I include a small tag when gifting my bottles with suggestions for use and how to reconstitute the syrup into hot cider.
Remember: boiled cider is concentrated and VERY flavorful. Use sparingly.
- Drizzle over pancakes, crispy waffles, or cinnamon-and-vanilla French toast.
- Brush on grilled meats and roasted vegetables as a glaze.
- Stir into quick breads, scones, or apple cider donut batter for extra depth.
- Add to apple pie filling before covering with the top crust for richer apple flavor.
- Serve over vanilla ice cream or warm apple crisp.
- Mix 2 tablespoons into a mug of hot water to make a cup of hot cider.
- Blend with powdered sugar to make a glaze for bundt or pound cakes.
- Incorporate into homemade caramels or candies.
- Stir into applesauce for intensified apple flavor.
- Add to tea, wassail, or cocktails for a bright apple note.
- Pour over ice and top with sparkling water or soda for a refreshing drink.
Best Apple Cider To Use for Cider Syrup/Boiled Cider
Choose 100% apple cider—check the ingredient label to ensure the only ingredient is apples. Avoid ciders with preservatives, which can prevent proper reduction. Both pasteurized and unpasteurized preservative-free ciders will work. Local orchards or farmers’ markets are ideal sources. Grocery stores like Whole Foods or Trader Joe’s often carry suitable cider; some people even order same-day fresh cider online.
How To Make Boiled Cider
Step 1: Decide how much cider you want to reduce. One gallon is a good starting point to learn your stove’s timing. Multiple pots can be used if you want to process more at once.
Step 2: Pour a gallon of apple cider into a large, sturdy stock pot or enamel-coated Dutch oven. Light-colored enamel helps you monitor the liquid; do not use bare cast iron.
Step 3: Use a wooden skewer, chopstick, dowel, or ruler to mark the cider depth. Dip it to the bottom and mark the current surface with a permanent marker. Divide the remainder of the stick into eight evenly spaced sections. The syrup is finished when the liquid level reaches the last mark.
Step 4: Bring the cider to a boil over medium-high heat, then reduce to a low simmer and leave uncovered. This is a slow process—do not maintain a rolling boil. On most stoves, a low-to-medium-low setting works best.
Step 5: Skim any foam that forms on the surface while it simmers.
Step 6: Stir the pot about once an hour until the liquid approaches the final skewer marking. Once close, stay nearby and stir every 15 minutes. Reduction time varies—expect 4–6 hours; a typical gallon takes about 5 hours, while a half gallon may take around 3 hours.
Step 7: Pour some of the reduced cider into a glass measuring cup. If it reaches the 2-cup mark, it’s done. If there’s more, return it to the pot and continue simmering until you have exactly 2 cups. Stop before it gets excessively thick—overcooking can produce a hard, taffy-like result that’s unusable.
Step 8: Strain the syrup if desired, then transfer it into clean jars or small glass bottles for storage.
Notes
- The finished boiled cider will pour like hot syrup or honey and will thicken slightly as it cools in the jar.
- If it becomes very thick—similar to molasses—it was likely overheated; the flavor may turn slightly sour or bitter.
- If it sets into a taffy-like texture, it’s unfortunately ruined and not usable.
- Watch closely as it nears the final mark on your measuring stick to avoid overcooking.
How To Store Boiled Cider
Boiled cider is easier to pour at room temperature than chilled. Refrigeration is a safe choice for most households and will keep the syrup for an extended period; bring it to room temperature before pouring. Stored in a cool, dark place, properly made boiled cider can last for several months. For longest shelf life, process like maple syrup—pour the hot boiled cider into sterilized hot jars, seal with lids and rings, and allow jars to cool and seal.
Boiled Cider Recipe and Instructions
How To Make Boiled Cider
Ingredients
-
1
gallon
apple cider
(no preservatives)
Instructions
- Pour a gallon of apple cider into a large, sturdy stock pot or enamel-coated Dutch oven.
- Use a wooden skewer, chopstick, dowel, or ruler to measure the cider depth. Mark the current surface and divide the rest of the skewer into eight equal sections. The syrup is finished when the liquid reaches the final mark.
- Bring the cider to a boil over medium-high heat, then reduce to a low simmer and leave uncovered. Maintain a low, steady simmer—don’t keep it at a rolling boil.
- Skim foam from the surface as needed while it simmers.
- Stir once each hour until the level approaches the last skewer mark, then stir about every 15 minutes. Reduction can take 4–6 hours; one gallon typically requires about 5 hours.
- Pour some liquid into a glass measuring cup. When it reaches 2 cups, the boiled cider is done. If you have more than 2 cups, continue simmering until you have exactly 2 cups. Avoid overcooking to the point it becomes too thick when cooled.
- Strain if desired and transfer the boiled cider to jars or bottles for storage.
Notes
The finished syrup will be pourable like hot maple syrup and will firm up slightly as it cools. If it becomes very thick or molasses-like, it was overheated and the flavor may suffer. If it turns taffy-like, it is no longer usable. Monitor closely as it nears the final mark to avoid overcooking.
How to store boiled cider: Properly made boiled cider keeps for several months in a cool, dark place. Refrigeration extends its shelf life further. For the longest storage, pour hot boiled cider into hot sterilized jars, seal with lids and rings, and allow them to cool and seal.