Johnny Appleseed Jelly


Johnnycake Loaf with Johnny Appleseed Glaze

Yields One 9" X 4” loaf


  • 1¼ cups all-purpose flour
  • ¾ cup finely ground cornmeal
  • ¼ cup granulated sugar
  • 1½ teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 2 large eggs 
  • 1 cup whole milk 
  • ¼ cup light molasses
  • ¼ cup vegetable oil, plus 1 tablespoon to grease the loaf pan
  • 100 grams of Johnny Appleseed Authentic Jelly
  • 40 milliliters of water


  1. Heat the oven to 325°F. Lightly grease your loaf pan with a tablespoon of vegetable oil. 
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center and add the eggs, milk, molasses, and vegetable oil. Whisk in the dry ingredients and pour batter into the prepared pan. 
  3. Bake the loaf for 50 to 55 minutes or until a cake tester comes out clean and the top is a beautiful golden color. Let cool slightly before inverting onto a wire rack to cool. 
  4. While your loaf is cooling, prepare the glaze. In a small saucepan, combine the jelly and the water. Stir to emulsify the two ingredients together. Allow this to come to a gentle simmer for 2 minutes and remove from heat.
  5. Once your loaf has cooled completely, lightly spoon the Johnny Appleseed Glaze over the top. It will set to a beautiful sheen. 
  6. Serve lightly toasted with butter and a dollop of Johnny Appleseed Authentic Jelly.

Johnny Appleseed Shortbread Bars

Yields 1 dozen small shortbread bars


  • ½ cup of granulated sugar
  • zest of 1 lemon
  • 1 tablespoon of lemon juice
  • 1½ cups all-purpose flour 
  • ½  teaspoon baking powder 
  • ½ cup (1 stick or 4 ounces) cold, unsalted butter, diced in ¼” pieces 
  • 1 egg
  • 1 jar of Johnny Appleseed Authentic Jelly


  1. Preheat the oven to 375°F and grease a 8" X 8" pan. 
  2. In a bowl, combine the sugar and lemon zest. Using your hands, rub the zest into the sugar to release the essential oils. In a large bowl, stir together the fragrant sugar, flour and the baking powder. 
  3. Working quickly so as to not soften the butter, use your hands or a pastry cutter to blend the butter into the dry mixture. Ideally the butter is in large blueberry-sized pieces.
  4. Lightly beat the egg and gently incorporate it into the dough using a fork. The dough will be very crumbly. Pat half the dough into the prepared baking pan. 
  5. Spread the jelly evenly over the first layer of shortbread.
  6. Crumble the remaining dough over the jelly layer.
  7. Bake the dough for 45 minutes or until the top is lightly browned. Let the bars cool completely before cutting them into rectangles.
  8. Serve at room temperature or warm with a scoop of vanilla ice cream!

Cream Scones with Johnny Appleseed Glaze

Yields 8 scones


  • ½ cup of granulated sugar
  • 2 teaspoons of baking powder 
  • ½ teaspoons of baking soda
  • ½ teaspoon of kosher salt
  • 3 cups of all-purpose flour, plus more for dusting your work surface
  • ½ cup (1 stick) chilled, unsalted butter, cut into ¼” pieces
  • 1 large egg, beaten
  • 1¼ cup heavy cream
  • 1 tablespoon of Johnny Appleseed Authentic Jelly
  • 1½ tablespoons of milk 
  • 1 tablespoon of fresh lemon juice
  • 1 cup of confectioner’s sugar, sifted


  1. Preheat the oven to 375°F and line a baking tray with parchment paper. 
  2. Whisk together the granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat in the dry mixture. Use your fingers or a pastry blender to work the butter into the flour until pea-sized pieces remain. 
  3. Make a well in the center; to this add the beaten egg and heavy cream. Mix together with a fork, incorporated dry ingredients a little at a time until a shaggy dough forms (It’s okay if it looks a little dry, be careful not to overwork your mixture). 
  4. Lightly knead the dough in the bowl until it just starts to come together.
  5. Turn the dough onto a lightly floured surface and pat into a 1” thick round. Cut into 8 wedges and transfer onto your prepared baking sheet.
  6. Bake the scones for 25 to 30 minutes, or until they are golden brown. 
  7. Allow the scones to cool while you prepare your Johnny Appleseed glaze. 
  8. In a bowl, stir together the Johnny Appleseed Authentic Jelly, milk, and lemon juice. Add the sifted confectioner's sugar until everything is evenly incorporated. If you desire a thinner glaze, add a bit of milk to thin it. Alternately, if you desire a thicker glaze, add a bit of confectioners’ sugar until it reaches your desired consistency.
  9. Pour the glaze over the scones and serve slightly warm with Johnny Appleseed Authentic Jelly!

Recipes + Photo by Alexis Mejia

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