Karen's Chunky Apple Maple Jelly

5 from 1 vote

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 Time5

Cook Time20

Total Time25

Course: Condiment

Cuisine: American

Keyword: apple jelly, chunky apple maple jelly, easy chunky apple jelly

Servings: one tablespoon portions

Author: Karen Sheer a zest for life

Cost: $4.00

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.

Nutrition