Karen's Chunky Apple and Maple Jelly Recipe

So simple and irresistibly delicious! The secret is using two different apples and a good splash of pure maple syrup.
Spread it on morning toast or use it as a topping for crostini, as shown here.

Karen's Chunky Apple Maple Jelly on a Goat Cheese Crostini — **Karen’s Chunky Apple Maple Jelly on a Goat Cheese Crostini** — garnished with a fresh herb sprig.

Karen's Chunky Apple Maple Jelly in the pot — **Chunky Apple Maple Jelly cooks in about 20 minutes: two kinds of apples, pure cane sugar, pure maple syrup, lemon juice and cinnamon cooked until syrupy and jam-like.**

A chunky jelly that’s slightly syrupy and perfect for spreading. I used a softer Macoun-style apple paired with a firmer Golden-type apple for contrast. The mix of textures and colors—some pieces turning translucent while others remain opaque—makes this jam attractive as well as tasty. Toasted pecans are a nice optional garnish.

Karen's Chunky Apple Maple Jelly on Goat Cheese Crostini — **Served on goat cheese crostini for a fall appetizer.**

How I make the crostini

Slice a baguette 1/3″ to 1/2″ thick. Preheat the broiler, brush both sides with olive oil and broil about 6″ from the heat until lightly golden and toasty.
For about 12 crostini: use 6 ounces of room-temperature goat cheese. Spread a portion on each toasted slice.
Spoon about 1 to 1 1/2 teaspoons of the apple maple jelly over each crostini.
Garnish with a small herb sprig such as marjoram, parsley or chives. Add a few toasted pecans if desired.
To serve warm: place assembled crostini on a tray in a 325°F oven just until the cheese is warmed through, then top with jelly and serve.

The key: use two kinds of apples — one soft, one firm

Using one soft and one firm apple gives the jelly pleasant contrast. The softer apple breaks down and becomes translucent, while the firmer apple holds some shape for texture.

Soft apples

McIntosh or Macoun

Firm apples

Golden Delicious, Honeycrisp, Granny Smith or Pink Lady

Karen's Chunky Apple Maple Jelly on a Vintage Cutting Board — **Looks lovely on a vintage cutting board—great for fall entertaining.**

Close up of two apples cooked in the jelly — **Close-up: the two apple varieties cook differently, creating visual and textural interest.**

Chunky Apple Maple Jelly stored in a jar — **Store the jelly in a clean jar. It keeps well in the refrigerator for up to one month.**

Karen’s Chunky Apple Maple Jelly

Equipment

1 non-reactive 1-quart pot

Ingredients

2 large apples (one soft variety, one firm)
1 tablespoon fresh lemon juice
1/2 cup filtered water
1 cup pure cane sugar (organic preferred)
1/4 cup pure maple syrup (not pancake-flavored syrup)
1 medium cinnamon stick
1/2 teaspoon ground cinnamon

Instructions

Peel, core and chop the apples into roughly 1/4″ pieces. A mix of one soft and one firm apple works best for texture.
Place the apples, lemon juice, water, sugar, maple syrup, cinnamon stick and ground cinnamon in the non-reactive pot. Bring to a boil over medium heat, stirring to dissolve the sugar.
Reduce the heat to a moderate simmer. Continue cooking, stirring occasionally; the mixture will look quite liquid at first but will reduce to a syrupy, jam-like consistency in 15–20 minutes depending on your simmer.
When the mixture is slightly syrupy and the apples are tender, remove the pot from the heat. The jelly will thicken a bit more as it cools—take it off the heat when it’s a little syrupy rather than fully set.
Remove and discard the cinnamon stick. Transfer the jelly to clean glass jars and refrigerate. Makes about 1 1/3 cups and will keep up to one month in the fridge.

Notes

To make the crostini: brush baguette slices with olive oil and bake at 350°F until lightly toasted. Spread room-temperature goat cheese on each slice, top with a scant teaspoon of apple maple jelly and, if desired, scatter a few toasted pecans on top. Serve at room temperature or warm briefly in a low oven. Garnish with marjoram or chives.

This recipe was created by Karen Sheer. Enjoy apple season and happy cooking!

Nutrition (approximate per tablespoon)

Calories: 59 kcal • Carbohydrates: 15 g • Protein: 0.1 g • Fat: 0.1 g • Sugar: 14 g • Fiber: 1 g

So simple and irresistibly delicious! The secret is using two different apples and a good splash of pure maple syrup. Spread it on morning toast or use it as a topping for crostini, as shown here.