Don't know if you would technically call this molasses but I want to try it and see how it would go with the BBQ. I just saw this come across my canning group and I IMMEDIATELY though of Q. Think about it. and think about an apple orchard smoke. You pork butt, apple juice in the drip pan, apple wood smoldering on the fire. apple molasses in the rub making it a paste. apple juice and apple cider vinegar to deglaze, then the sauce sweetened with apple cider molasses. oh WOW!
> Apple Cider Molasses
>
> From: food and family
>
> 2 gallons apple cider (or less, but remember you will be reducing this)
>
> Pour apple cider into a very large, non-reactive stockpot (stainless
> steel, copper, or glass, but NOT aluminum unless it's coated.)
>
> Use a clean ruler or wooden stick that you can mark with the starting
> level of the cider.
>
> Turn heat to high, cover the pot with a splatter screen (to prevent
> flies or other insects from dropping into the pot) and bring to a boil.
>
> Boil the cider hard until it has reduced to 1/7th of its original
> volume. Watch more carefully toward the end because it may creep up
> higher in the pan as it becomes thicker and bubbles stack up on each
> other. Turn off the heat and let the bubbles die down to check the depth
> of the liquid with your ruler or dipstick. You should end up with
> approximately the volume that it takes to fill a clean, empty 750ml wine
> bottle.
>
> Pour into a prepared jars leaving a 1/4 inch headspace. Process jars in
> a boiling water bath for 10 minutes. Adjust time according to your
> altitude.
> Apple Cider Molasses
>
> From: food and family
>
> 2 gallons apple cider (or less, but remember you will be reducing this)
>
> Pour apple cider into a very large, non-reactive stockpot (stainless
> steel, copper, or glass, but NOT aluminum unless it's coated.)
>
> Use a clean ruler or wooden stick that you can mark with the starting
> level of the cider.
>
> Turn heat to high, cover the pot with a splatter screen (to prevent
> flies or other insects from dropping into the pot) and bring to a boil.
>
> Boil the cider hard until it has reduced to 1/7th of its original
> volume. Watch more carefully toward the end because it may creep up
> higher in the pan as it becomes thicker and bubbles stack up on each
> other. Turn off the heat and let the bubbles die down to check the depth
> of the liquid with your ruler or dipstick. You should end up with
> approximately the volume that it takes to fill a clean, empty 750ml wine
> bottle.
>
> Pour into a prepared jars leaving a 1/4 inch headspace. Process jars in
> a boiling water bath for 10 minutes. Adjust time according to your
> altitude.
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