Rosemary Apple Jam & A Giveaway

by autumn on April 7, 2014

Rosemary Apple Jam // Autumn Makes & Does

For the past month, a serious MTA snarl (#7trainpain) has been putting a cramp in my usual Saturday morning market trips. So I’ve been fresh directing a little more than usual lately, but this past weekend I had the rare luxury of riding a functioning train into the city to go to the greenmarket on Saturday morning.

 

Rosemary Apple Jam // Autumn Makes & Does

I’ve been trying to keep my grocery budget especially tight for April to help force me to cook down my pantry a little, so I went armed with just a $20 bill. I had rosemary and apples on my list to make this jam, but also wanted to pick up some vegetables for the week. It’s a deceptively sleepy time at the market right now. Overwintered greens and scallions are just beginning to pop up, but it’s mostly still our loyal root veg and apples. Pretty soon though, there will be rhubarb and mountains of green. It’s hard not to get excited about eating seasonally and preserving  around this time of year.

rosemary-apple-jam-4

I was recently sent a review copy of my friend Marisa McClellan’s (she’s the powerhouse behind the blog Food in Jars) new book Preserving by the Pint and it couldn’t have some at a better time.  The small batches of inspired flavors are just the thing to get newbies excited and renew the interest of seasoned preservers. As the title suggests, most of the recipes yield just a pint or two. Tiny yields make this book and the recipes in it super-accessible for folks who are just getting started. Plus, small batches let more experienced folks work new, unique recipes (preserved fig quarters with whiskey?!) into their repetoire, without a huge investment of time and produce.

I was drawn to this recipe for Rosemary Apple Jam because I knew I’d be able to get all of the ingredients at the greenmarket at this time of year and because of its sweet and savory potential. In my experience, infusing flavors in jam can be a bit hit or miss, but the rosemary flavor comes through so beautifully here. The book suggests it works great as a glaze for meat and I think it’d be stellar as part of a fancy grilled cheese. I stirred some into a dollop of crème fraîche for a decadent after work snack.

Rosemary Apple Jam // Autumn Makes & Does

Thanks to the folks at Running Press, I’m sharing the recipe for Rosemary Apple Jam and have a copy of Preserving by the Pint to giveaway.

Use the rafflecopter below to enter (US addresses only please).

a Rafflecopter giveaway

Rosemary Apple Jam, reprinted with permission from Preserving by the Pint

makes 2 (half-pint/250ml) jars

  • 1 1/2 pounds/680 g apples (about 4 cups chopped)
  • 4 sprigs rosemary, divided
  • 1/2 cup/100 g granulated sugar
  • zest and juice of 1/2 lemon
  1. Peel, core, and dice the apples. Place in a saucepan with 2 tablespoons of water and 3 rosemary sprigs. Cover the pan, place over medium heat, and bring to simmer. Cook until the apples are tender like applesauce and can be mashed with the times of a fork, 10 to 20 minutes.
  2. Prepare a boiling water bath and 2 half-pint/250 ml jars according to the process on page 11.* Place 2 lids in a small saucepan of water and bring to a gentle simmer.
  3. To cook, pour the fruit into a large skillet. Off the heat, stir the sugar into the apples and taste. If you’re happy with the level of rosemary flavor, set the final sprig of rosemary aside and set the skillet over medium-high heat. If you’d like to infuse a little more rosemary essence, drop the remaining sprig into the jam. After tasting, stir in the lemon juice and zest.
  4. Stirring regularly, bring the fruit to a boil and cook until it bubbles madly and appears to thicken, 8-10 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared.
  5. Remove the jam from the heat and funnel into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

*pg 11: How to Process

  1. If you’re starting with brand new jars, remove their lids and rings. If you’re using older jars, check the rims to make sure there are no chips or cracks.
  2. Put the rack into the canning pot and put the jars on top.
  3. Fill the pot (and jars) with water to cover and bring to a boil. I have found that this is the very easiest way to heat up jars in preparation for canning because you’re going to have to heat up the canning pot anyway. Why not use that energy to heat up the jars as well?
  4. Put the lids in a small saucepan, cover with water, and bring to the barest simmer on the back of the stove.
  5. While the canning pot comes to a boil, prepare your product.
  6. When your recipe is complete, remove the jars from the canning pot (pouring water back into the pot as you remove the jars) and set them on a clean towel on the counter. There’s no need to invert them; the jars will be so hot that any remaining water will rapidly evaporate. Remove the lids from the saucepan with tongs or a magnetic lid wand and lay them on the clean towel.
  7. Carefully fill the jars with your product. Depending on the recipe, you’ll need to leave between 1/4 and 1/2 inch of headspace (that’s room between the surface of the product and the top of the jar.) Jams and jellies typically get 1/4 inch, while thicker products and pickles get 1/2 inch.
  8. Wipe the rims of the jar with a clean, damp paper towel or kitchen towel. If the product you’re working with is very sticky, you can dip the edge of the cloth in distilled white vinegar for a bit of a cleaning boost.
  9. Apply the lids and screw the bands on the jars to hold the lids down during processing. Tighten the bands with the tips of your fingers to ensure they aren’t overly tight. This is known as “fingertip tight.”
  10. Carefully lower the filled jars into the canning pot. You may need to remove some water as you put the jars in the pot, to keep it from overflowing. A heat-resistant measuring cup is the best tool for this job. If you’re canning in an asparagus or 4th burner pot, you will be stacking your jars. Take care as you do this.
  11. Once the pot has returned to a polling boil, start your timer. The length of the processing time will vary from recipe to recipe.
  12. When your timer goes off, promptly remove the jars from the water bath. Gently place them back on the towel-lined countertop and let them cool.
  13. The jar lids should begin to ping as soon as they’ve been removed from the pot. This pinging is the sound of the seals forming; the center of the lids will become concave as the vacuum seal takes hold.
  14. After the jars have cooled for 24 hours, remove the bands and check the seals. You do this by grasping the jar by the edges of the lid and gently lifting the an inch or two off the countertop. The lid should hold fast.
  15. Once you’ve determined that your seals are good, you can store your jars in a cool, dark place (with rings off, please) for up to a year. Any jars with bad seals can still be used–just store them in the refrigerator and use within 2 weeks.

Disclosure: I received this book from the publisher for editorial consideration and this post contains amazon affiliate links. 

{ 39 comments… read them below or add one }

1 Eileen April 7, 2014 at 11:57 pm

This jam sounds just delightful! I bet a few spoonfuls would be amazing on top of some early-morning oatmeal. Thanks for the giveaway opportunity!

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2 Karina April 8, 2014 at 2:38 am

Thanks! Looking forward to all my home grown produce.

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3 Erika April 8, 2014 at 1:01 pm

This sounds soo good. . I’ve been trying my had at canning and with the strawberry season coming around I want to get down with my own perseveres.

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4 Karen April 8, 2014 at 2:05 pm

Strawberries and tomatoes. I love the spring and summer!

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5 Katie @ Horrific Knits April 8, 2014 at 2:13 pm

I just picked up some rosemary this weekend. I’ll have to try this-I’m going to pair it with oranges, but I bet apples would be lovely.

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6 Cari April 8, 2014 at 2:41 pm

This looks so good and different! One of my kids loooves rosemary. I think I’ll have to try this for him.

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7 Nicole April 8, 2014 at 4:07 pm

I can’t wait for all spring things! Green garlic, ramps, strawberries, etc. The apple jam with a hint of rosemary sounds delicious.

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8 sharron orcutt April 8, 2014 at 4:25 pm

i’m soo excited about this new book. have apples and rosemary will be making this recie today

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9 Preppy Pink Crocodile April 8, 2014 at 6:09 pm

Berries!! Driving up to VT to pick raspberries and blueberries is my favorite summer activity!

KK @ http://www.preppypinkcrocodile.com

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10 Kat April 8, 2014 at 8:44 pm

I love Marisa’s recipes so much and will buy the book if I don’t win…but it would be amazing to win a copy and get started making some jam again! After all, it’s my favorite time of year: rhubarb season!

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11 Rebecca @ Strength and Sunshine April 8, 2014 at 9:13 pm

I am looking forward to fresh beautiful berries!

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12 Brenda April 8, 2014 at 10:20 pm

Local Strawberries and “real” tomatoes are what I am most looking forward to this spring/ summer!

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13 Courtney April 8, 2014 at 10:46 pm

This combo sounds fantastic! I think I’m most excited for summer produce – corn, okra, all sorts of tomatoes.

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14 Kelly @ Kelly Bakes April 8, 2014 at 11:54 pm

Oooh I love rosemary! You already know the answer to this one, but I’m totally all about rhubarb. (and ramps #rampage)

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15 Chrissy April 9, 2014 at 1:44 am

Can’t wait to use Marisa’s recipes to preserve our surplus CSA goodies!

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16 Matt April 9, 2014 at 2:35 am

I loved her first book, Food In Jars. Can’t wait to try this one out!

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17 Kate @ Snowflake Kitchen April 9, 2014 at 11:07 am

This looks lovely. I have ramps and rhubarb on the brain – per usual.

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18 MD Smith April 9, 2014 at 2:30 pm

I just love the idea of putting things up in small batches. My local library owns a copy of Food In Jars, and it is checked out more than it’s on the shelf! The book itself is nicely splattered and dog-eared, too – testimony to interest, indeed.

I am really, really looking forward to dandelion greens from Calvert Farms at the Greenbelt Farmers Market in historic Old Greenbelt, Maryland. Can’t wait for opening day!

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19 Kristina C April 9, 2014 at 2:33 pm

Right now, asparagus. But once that’s done I want raspberries!!!

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20 Amber Pixie April 9, 2014 at 3:11 pm

I haven’t done strawberry jam in years – I want to get a huge flat or two and do jam, mead, and wine! I love strawberry season. :)

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21 Meghan April 9, 2014 at 5:02 pm

Looks so good! I can’t wait to grow my own rosemary this summer.

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22 brenna April 9, 2014 at 5:40 pm

This looks like a great recipe. I can’t wait to try it. My dad loves his jams and preserves, and my mom gets creative with her cooking so this would be a great option this fall.

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23 Elisabeth April 9, 2014 at 6:01 pm

I’m looking forward to yummy tomatoes!

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24 Marcy April 9, 2014 at 6:36 pm

Can’t wait for the stone fruits. Would love to win her new book. Thanks.

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25 KellyME April 9, 2014 at 7:12 pm

Strawberries – always strawberries!

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26 Paula April 9, 2014 at 9:01 pm

That jam looks and sounds good. I have lots of apple blossom-will likely have lots of apples this summer and fall

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27 Donna Dye April 9, 2014 at 9:06 pm

This looks delicious! I will be trying it.

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28 karenf April 10, 2014 at 1:24 am

I’m going to learn to preserve

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29 Kristin Fish April 10, 2014 at 2:17 am

I’m looking forward to some yummy strawberries soon! Strawberry-lemon curd!

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30 Kris April 10, 2014 at 3:28 am

Ooh, I’d love a copy of this. I’m all about the small-batch preserving! And I do happen to have US family members that I could get it from. :)

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31 Jodi April 10, 2014 at 5:48 am

I’m looking forward to some yummy asparagus!

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32 Candy April 10, 2014 at 2:57 pm

You had me at “preserved fig quarters in whiskey”! My fig is just starting to unfurl its leaf buds. None of them made it into the house last summer. Hopefully I’ll have a few more this year.

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33 Carolsue April 14, 2014 at 8:18 am

I am looking forward to our tomatoes — I love them!

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34 Rebecca Orr April 14, 2014 at 5:25 pm

Oh, how delicious! I love anything apple….and jam. This combination sounds divine! I am excited for cucumbers of all sorts! I can’t wait to make some delicious dill pickles. I have used Marisa’s recipe for them in the past and they were delicious! Thanks for the chance!

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35 Suzannah April 14, 2014 at 5:31 pm

I’m looking forward to grass! I kid iLife (not really) I have been daydreaming about our black raspberries!

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36 Kate April 14, 2014 at 5:39 pm

Can’t wait for strawberries, cherries, and tomatillos!

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37 Jon April 14, 2014 at 6:19 pm

I’m so excited to see my peppers grow! I finally started them early enough that we should actually get a real crop from them this year :)

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38 Elaine April 14, 2014 at 9:38 pm

I spend the month of July (my only time off as a teacher – don’t let anyone tell you its 8 to 3 and summers off) at our 100 year old farmhouse on Lookout Mtn in NE Alabama. It’s way in the country, and we have a fabulous Farmers Market twice a week. Absolutely wonderful tomatoes, figs, squash, eggplant, green beans, and corn!!!I also grow my own herbs and greens up there and have my own apple tree! I would LOVE to win this book; I have been working on my “canning” for a while now and really like the idea of small batches.

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39 Paula April 23, 2014 at 1:18 pm

I got Preserving by the Pint yesterday. Thanks! I look forward to trying out the recipes. My rosemary and apple blossoms survived the winter, so I want to try the recipe in the this post!
Paula

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