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Karen's Chunky Apple Maple Jelly on a Goat Cheese Crostini

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.
Karen's Chunky Apple Maple Jelly on a Goat Cheese Crostini
Karen’s Chunky Apple Maple Jelly on a Goat Cheese Crostini garnished with an herb sprig 
Karen's Chunky Apple Maple Jelly in the pot
Karen’s Chunky Apple Maple Jelly – cooks in 20 minutes: Uses 2 different apples, pure cane sugar, pure maple syrup, lemon juice, cinnamon and a cinnamon stick ~  all in the pot and cooked until syrupy and jelly-like… easy! 

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. 

Karen's Chunky Apple Maple Jelly on Goat Cheese Crostini
Karen’s Chunky Apple Maple Jelly on Goat Cheese Crostini ~ I’m serving on a Vintage Cutting Board, perfect for Fall Entertaining 
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.
Karen's Chunky Apple Maple Jelly on Goat Cheese Crostini ~ I'm serving on a Vintage Cutting Board
Perfect topping a cheese crostini ~ other ideas; add to a savory cheese cream dip, top pancake or waffles, add to a glaze for chicken 
Karen's Chunky Apple Maple Jelly on Goat Cheese Crostini ~ I'm serving on a Vintage Cutting Board
Looks so terrific serving on a Vintage Cutting Board!
Karen's Chunky Apple Maple Jelly on Goat Cheese Crostini ~ I'm serving on a Vintage Cutting Board
You can see close up how differently the two different apples cook in the jelly
Karen's Chunky Apple Maple Jelly with Trader Joes' Bourbon Barrel Aged Maple Syrup
Karen’s Chunky Apple Maple Jelly stored in a ball jar with a vintage zinc lid with Trader Joes’ Bourbon Barrel Aged Maple Syrup

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 on Goat Cheese Crostini ~ I'm serving on a Vintage Cutting Board

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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 21 one tablespoon portions
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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. 
COURSE: Condiment
CUISINE: American
KEYWORDS: apple jelly, chunky apple maple jelly, easy chunky apple jelly
Nutrition Facts
Karen's Chunky Apple Maple Jelly
Amount per Serving
Calories
59
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.002
g
Sodium
 
1
mg
0
%
Potassium
 
33
mg
1
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
0.1
g
0
%
Vitamin A
 
12
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
8
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Karen's Chunky Apple Maple Jelly on a Goat Cheese Crostini

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • francine gingras
    • 18 Oct 2022
    Reply

    5 stars
    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!

    1. Reply

      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

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