Recipes and Cooking Black Pepper-Rosemary Apples 5.0 (3) A rosemary, thyme, and pepper syrup makes these homemade canned apples way more delicious than any spiced apples you can buy at the store. Try canning apples at the end of harvest so you can enjoy a taste of fall any time of year. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 16, 2013 Print Share Share Tweet Pin Email Prep Time: 90 mins Process Time: 20 mins Total Time: 110 mins Servings: 45 Yield: 6 pints Jump to Nutrition Facts Ingredients 1 lemon, halved 7 pound Fuji, Braeburn, or Jonagold apples 4 cup water 1 ¼ cup sugar 1 teaspoon snipped fresh rosemary 1 teaspoon snipped fresh thyme 1 teaspoon cracked black pepper ½ teaspoon salt 1 4 ounce red onion, cut into thin wedges (about 1 cup) Directions Fill two large bowls half full with cold water. Squeeze the juice from one lemon half into each bowl of water. Peel, core, and cut apples into 3/4-inch wedges, placing wedges in the lemon-water as you slice them to prevent browning. For syrup, in a 6- to 8-quart heavy pot combine the 4 cups water, sugar, rosemary, thyme, pepper, and salt. Bring to boiling, stirring to dissolve sugar. Drain apples; add apples and onion to syrup in pot. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Using a slotted spoon, pack hot apples and onion into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over apples and onion, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints. Print Nutrition Facts (per serving) 56 Calories 15g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 45 Calories 56 % Daily Value * Sodium 27mg 1% Total Carbohydrate 15g 5% Total Sugars 12g Vitamin C 2.3mg 12% Calcium 5mg 0% Iron 0.1mg 1% Potassium 66mg 1% Folate, total 1.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.