Best Roasted Braeburn Apple Jam Recipes

ONION JAM

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

BISCUITS WITH APPLE CRISP JAM

Steps:

• Preheat the oven to 375 degrees F.
• Core and peel the apples, then cut them each in half and each half into thin slices. Put them in a bowl with the molasses, cinnamon, ginger, lemon zest and juice, 1 tablespoon brown sugar and 1/2 teaspoon salt. Toss to blend.
• Combine the flour, nutmeg, remaining brown sugar and remaining 1/2 teaspoon salt in another bowl. Add cubed butter and break it up with your fingers, integrating the flour with the butter.
• Grease the bottom and sides of a shallow rectangular 6-by-12-inch baking dish with the remaining tablespoon butter. Layer the apples in the dish evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife, 35 to 40 minutes. Let cool.
• Break up Cream Biscuits into large chunks. Layer into a bowl or large jar, so that layers of fruit, topping and biscuits are stacked on top one another.
• Preheat oven to 350 degrees F.
• Sift together the flour, baking powder, granulated sugar and salt in a large bowl. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the dough out onto a lightly floured surface and pat down with floured hands until it is about 1-inch thick. (If the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.)
• Lightly flour a knife (to avoid sticking as you cut) and slice the dough into 1 1/2-inch squares. Reflour the knife each time you make a cut.
• Arrange the biscuits with some distance between each on a nonstick baking sheet or one lined with a sheet of parchment. Bake until they start to brown lightly, 15 to 18 minutes.

ROASTED APPLES AND FENNEL

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.