Throughout my life, fall has been the season for major changes, both tragic and exciting. I lost my father in the fall, I moved to both San Francisco and New York in the fall, I started dating my husband and was engaged in the fall, and this fall, I’m embarking on a new chapter in my career. It’s the season for reflection, catharsis, and transformation.
After apple picking a few weeks ago at Gabriel Farm (which was WONDERFUL) in Sebastopol, I had a stress-inducing bounty of golden delicious in my fridge. This apple butter captures the moodiness of fall with its savory undertones and richness. (Making this is the perfect way to justify a cozy day, spent completely inside, and the finished product would make an excellent Thanksgiving hostess gift or Christmas present.) To serve, I’d recommend slathering directly on warm bread or adding to the most incredible grilled cheese sandwich with cheddar. It would also make a great addition to a holiday cheese platter.
I am not a preserving expert, but I used guidance from The Blue Chair Jam Cookbook to jar my apple butter. Its recommendation is to place clean mason jars and lids in the oven at 250 degrees for at least 30 minutes. When the apple butter is done and still hot, spoon it into the jars, leaving at least 1/4 inch of room at the top. Wipe the rims of each jar with a clean, damp towel, and screw the lids on. Place the lidded jars back in the oven for another 15 minutes.
Alternatively, simply spoon the apple butter into jars or other containers, and store in the fridge for about 2 weeks.
- 5lbs sliced apples
- 1/3 cup, plus 2 tablespoons olive oil
- 1 teaspoon salt
- 3 sprigs rosemary
Preheat the oven to 400 degrees. Combine the apples, 2 tablespoons olive oil, and salt on a large rimmed baking sheet. Roast for 60-90 minutes, until golden brown, stirring occasionally.
Pour the cooked apples into a large pot, add the additional olive oil, and puree with an immersion blender. Add the whole rosemary sprigs, and heat on a low flame for about 30 minutes, until the mixture has thickened.
Follow your preferred jarring procedure (mine is outlined above), or simply spoon into jars, refrigerate, and enjoy within 2 weeks.
