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 Old-Fashioned Homestead Apple Butter

A little taste of the homestead in every jar!

Made from our homegrown heritage apples, this old-fashioned apple butter is slow-cooked for hours until beautifully rich, smooth, and velvety.Warm spices of cinnamon, nutmeg, cloves, and allspice blend with the caramelized sweetness of apples and organic cane sugar, creating a comforting taste of autumn. Despite its name, apple butter contains no butter — just a wonderfully concentrated, silky-smooth apple preserve.And once again, this jar of goodness goes well beyond toast and biscuits! Pair it with aged cheeses, spoon it over warm baked brie, or discover creative new ways to enjoy it with the recipes shared here

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SPICED APPLE BUTTER FRITTER FOCACCIA

A soft, fluffy sourdough discard focaccia swirled with spiced apple butter and finished with a delicate vanilla glaze.

Makes: 12 pieces | Bake 425: 25–35 minutes | Rise: 2–3 hours

Ingredients 

Instructions

For the sourdough discard focaccia

  • 3 cups (375 g) all-purpose flour

  • ½ cup (120 g) sourdough discard, 100% hydration

  • 1 cup (240 mL) warm water

  • 2 tsp instant yeast

  • 2 tbsp granulated sugar

  • 1 tsp salt

  • 2 tbsp olive oil, plus extra for the pan and topping

For the apple butter topping

  • ½ cup Natural Garden Grows Spiced Apple Butter

  • 1 medium apple, peeled and finely diced (optional)

  • 1 tbsp melted butter

  • 1 tbsp brown sugar

  • ½ tsp cinnamon (optional)

For the vanilla glaze

  • ½ cup icing sugar

  • 1–2 tsp milk or water

  • ¼ tsp vanilla extract

  1. Make the dough: Mix water, sourdough discard, yeast, sugar, and olive oil. Add flour and salt, stirring until a sticky dough forms. Cover and rest 20 minutes.

  2. Stretch & fold: With damp hands, fold the dough over itself from all four sides. Rest 20 minutes and repeat twice.

  3. Let rise: Cover and let rise until doubled, approximately 1–2 hours.

  4. Prepare the pan: Transfer dough to a generously oiled 9 × 13-inch pan. Stretch gently to fit and let rise another 30–45 minutes until puffy.

  5. Add apple butter: Preheat oven to 425°F (220°C). Dimple the dough with your fingertips. Spoon apple butter into the dimples and drizzle with melted butter.

  6. Bake: Bake 25–35 minutes until golden and cooked through. Cool slightly.

  7. Glaze: Mix icing sugar, vanilla, and enough milk or water to make a drizzle. Spoon lightly over the warm focaccia.

Also works beautifully on pork tenderloin or lamb

Lemon Citrus Loaf

Ingredients 

Loaf

  • 1 ½ cups all-purpose flour
     

  • 1 tsp baking powder
     

  • ½ tsp baking soda
     

  • ¼ tsp salt
     

  • ½ cup unsalted butter, softened
     

  • ¾ cup sugar
     

  • 2 eggs
     

  • Zest of 1 lemon
     

  • Zest of ½ orange
     

  • 2 tbsp fresh lemon juice
     

  • ½ cup plain Greek yogurt (or sour cream)
     

  • 1 tbsp finely minced fresh rosemary (very fine — almost dust-like)
     

Instructions

  1. Preheat the oven to 350°F (175°C).Grease or line a standard loaf pan.

  2. In a bowl, whisk flour, baking powder, baking soda, and salt.

  3.  In another bowl: Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add citrus zest, lemon juice, and rosemary. Stir in yogurt

  4. Fold dry ingredients into wet just until combined.     Do not overmix.

  5. Pour into a loaf pan. Bake for 45–55 minutes until golden and a toothpick comes out clean.

Cool 10–15 minutes before removing from the pan.

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Soft, tender crumb. Bright citrus. A gentle herbal note. Elegant enough for guests, comforting enough for tea.

Rosemary Citrus Jelly Glaze Options

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Option 1:

Iced Drizzle (as in the photo)

Warm 3 tbsp jelly, slightly.
Whisk with 1 tbsp lemon juice and 1/2 cup of icing sugar until pourable.
Drizzle over cooled loaf.

Let set before slicing.

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Option 2:

Light Jelly Glaze (More Rustic)

Warm 3 tbsp of jelly gently until loose.
Whisk in 1–2 tbsp lemon juice.
Brush over warm loaf.

This gives you that glossy artisan finish.

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Rosemary Citrus Sparkler

A floral, lightly sweet, garden-inspired lemonade using your rose syrup.

Ingredients 

  • 1 tbsp Rosemary Citrus Jelly
     

  • Juice of ½ lemon or orange
     

  • Sparkling water
     

  • Ice
     

Optional: fresh rosemary sprig

Instructions

  1.  Stir the jelly with citrus juice until mostly dissolved. Pour over ice, top with sparkling water, and stir gently. Garnish with rosemary.

  2.  Bright, herbal, refreshing.

  3. Perfect for a refreshing brunch or summer evening mocktail.

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