Recipe: Apple Rosemary Butter

Updated: May 14

For our CSA customers this week we’ve taken some fresh rosemary which grows so beautifully in our Mediterranean climate and paired it with some sweet fuji apples to create a delicious fuji apple jam/butter which you can spread on toast or a peanut butter and jelly sandwich! I love making apple butters as it creates a rich, warm tasting spread that both kids and adults love. We often use it as a dip for our African Mandazi in the café as it pairs so well with the cardamom spice in them. The best part is that it is super easy to make and doesn’t require quite the precision of true jam making where you are looking for the natural pectin to reach a certain temperature so it will gel properly. The pureed fruit itself thickens the apple butter so really you’re just looking to cook out much of the water until its nice and thick. I even like to keep the peels of the fruit on both because they contain a lot of fiber and other nutrients as well as I think it gives it a more rustic look and deeper apple flavor. So, if you find yourself with some extra apples in your fridge or see some at the farmer’s market I encourage you to give it a try. It’ll also freeze wonderfully if you make too much as cooking out all that water makes it pretty sturdy! Additionally, feel free to adjust the sugar down a bit if you like, just keep in mind it wont keep quite as long and may be a bit less thick.



Apple Rosemary Butter

2 lbs Apples – Any kind you like, I often use fuji or granny smith

½ Cup Brown Sugar, light or dark

¼ Cup White Sugar

1 Tablespoon Lemon Juice

1 Tablespoon Fresh Rosemary

1 teaspoon Cinnamon

½ teaspoon Salt

A little water as needed


Procedure

1) Core and cut the apples into ½ pieces, leaving the peel on if you like. Don’t worry about making them look pretty cause you will puree this!

2) Place the apples and all remaining ingredients except the rosemary in a large pot. Add a splash of water.

3) Place on stove over medium low heat.

4) Cook, stirring occasionally to prevent burning on the bottom, approximately 30 – 45 minutes or until nearly all the liquid is cooked off and the apples are very soft. Note: the apples will give off a lot of liquid as they begin to cook.

5) Turn off the heat.

6) At this point blend the apples either in a blender or with an immersion blender (This is what I use). You can leave a little chunky if you like.

7) Stir in the rosemary

8) At this point I like to pour the puree back into the pot and cook a few minutes more to lightly caramelize the butter as I like the flavor but you can stop at this point if you like.

9) Set aside to cool before placing in a container for the fridge or freezer. This will keep a couple of weeks in the fridge or months in the freezer!