Fall has officially arrived. The days are getting just a bit shorter, the weather just a bit cooler, and apples of all colors are beginning to flood into the market.
I find that apples are great for everything – chopped and cooked into oatmeal, added to tuna salad, paired with peanut butter for a snack, and of course as a butter. It is wonderful for toast, cheese plates, or served beside a nice pork chop.
This week at market Live Earth Farm had some tasty Pippin apples which happened to make their way home with me.
Apple & Rosemary Butter
Yields approx. 6 half pint jars
5 lbs Green Apples such as Pippin or Granny Smith; cored, peeled and roughly chopped.
3/4 cup lemon juice
1 cup water
1 tsp cinnamon
1/2 tsp finely chopped fresh ginger
freshly ground nutmeg to taste
2 sprigs fresh rosemary
3 cups organic sugar
Combine apples, lemon juice, optional molasses, and water to a medium pot and cook over medium high heat until the apples have softened and started to break down. It’ll start to look like chunky applesauce.
Add the sugar and stir until dissolved. Next sprinkle in the cinnamon, grate the nutmeg over the apples (I usually make a few passes over the microplane), and add the rosemary to the pot. Let the rosemary steep for about 5 to 10 minutes, taste, and then discard or let steep longer.
Cook until the apple have thickened slightly. Mash or blend until smooth with an immersion blend.
Ladle into hot sterilized jars, wipe rims if needed, and seal with lids. Process for 10 minutes in a boiling water bath.
As always, until next time.