So Simple and Irresistibly Delicious! The Key is two different Apples and a dose of really good maple syrup.
Slather over your morning bread, for use as a topping for crostini as I did.
A Chunky Jelly that’s definitely a little syrupy and ready to slather!
I’ve used a Macoun Apple (soft) and an Heirloom Hudson Golden Gem Apple (firm)… similar to a Golden variety From Hidden Gem Orchard, CT
I’ve added toasted pecans, but that’s optional.
How I Make This Crostini:
- Slice baguette 1/3″ ~ 1/2″ thick, preheat broiler, brush bread with olive oil, broil until toasty 6″ from heat source.
- For 12 crostini: use 6 ounces goat cheese (room temperature) ~ add a portion to each toasted bread slice.
- As 1 1/2 teaspoons apple jelly on top.
- Garnish with a herb sprig: marjoram, parsley or chives
- Want to serve warm? Heat the goat cheese topped crostini on a tray in the oven at 325 degrees until just warm ~ then top with apple jelly and enjoy!
The key to this delicious Jelly IS USING TWO KINDS OF APPLES! One SOFT and one FIRM.
As you can see in a close up photo, the soft apples takes on a translucent color, while the other looks opaque… so pretty!
Soft apples:
- McIntosh or Macoun
Firm Apples:
- Golden Delicious, Honeycrisp, Granny Smith or Pink Lady.
Another Wonderful Crostini:
Goat Cheese and Garlic Pâté with Walnuts and Chives ~ Balsamic-Honey Drizzle Crostini
Enjoy this Recipe & Apple Season!
Karen
Karen's Chunky Apple Maple Jelly
So Simple and Irresistibly Delicious! The Key is two different Apples and a dose of really good maple syrup. Slather over your morning bread, for use as a topping for crostini as I did.
Equipment
- 1 non reactive 1 quart pot
Ingredients
- 2 large apples, one soft, one firm!
- 1 tablespoon fresh lemon juice
- 1/2 cup filtered water
- 1 cup pure cane sugar, I use organic
- 1/4 cup pure maple syrup, (not pancake syrup!)
- 1 medium cinnamon stick
- 1/2 teaspoon cinnamon
Instructions
- Peel, core and chop the two apples - 1/4" pieces. HINT: use one soft apple, one firm.
- Add apples and the remaining ingredients to a non-reactive one quart pot. Bring to a boil, stirring, stir heat down to a moderate simmer.
- Continue to cook, stirring - will look like a lot of liquid, this will reduce to a syrup. Will take 15 - 20 minutes, depending on your simmer... I like to take it slow: moderate simmer.
- Remove jam from the stovetop. Will thicken slightly when cools - so take off heat when a little syrupy!
- Remove cinnamon stick - store jelly in clean glass jars in the refrigerator for up to one month. Make 1 1/3 cups.
Notes
To make Crostini:
Brush Olive Oil on Baguette Slices and bake in the oven at 350 degrees until lightly toasted. Add a portion of room temperature Goat Cheese to each, top with a scant teaspoon of Apple Maple Jelly. Optional: add a few toasted pecans. Serve room temperature or heat in a low oven until just a touch warm. Garnish with an herb sprig; marjoram or chives. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Brush Olive Oil on Baguette Slices and bake in the oven at 350 degrees until lightly toasted. Add a portion of room temperature Goat Cheese to each, top with a scant teaspoon of Apple Maple Jelly. Optional: add a few toasted pecans. Serve room temperature or heat in a low oven until just a touch warm. Garnish with an herb sprig; marjoram or chives. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 59kcalCarbohydrates: 15gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 1mgPotassium: 33mgFiber: 1gSugar: 14gVitamin A: 12IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
I made this recipe last night and instead of crostini’s I put it over some brie. Baked at 350 until sizzling. Delicious and a big hit! Thanks Karen!
Thank you Francine. Happy it was a success and big hit! Brie is such a great pairing choice for the apple jelly. Thanks for sharing, Karen