Apple Cider & Sage Jelly

Tess Geer

By
@dmsgrl

Here's a good way to use up your garden sage at summer's end. If you prefer a sweeter jelly, switch out the apple cider vinegar with apple cider. I think this will make a fantastic turkey or ham glaze! One of the recipes I adapted my recipe from said you could use 4 tbs dried sage in place of the fresh sage, but I have not personally tried this. If anyone does, please share


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
5-6 8 oz jars
Prep:
20 Min
Cook:
20 Min
Method:
Canning/Preserving

Ingredients

1 c
fresh sage leaves, loosely packed
8
well-formed sage leaves, medium size
1 c
boiling water
1 c
apple cider
1/2 c
apple cider vinegar
1/4 c
lemon juice
4 1/2 c
sugar
2
packages liquid pectin
2
drops food coloring, green
4
drops food coloring, yellow

Step-By-Step

1Prepare jars and rings. Keep jars hot.

Step 2 Direction Photo

2Set aside well-formed sage leaves. Place packed leaves in a large, nonreactive saucepan. Pour boiling water over the top. Simmer for approximately 10 minutes. You should have 1/2 cup liquid remaining.

Step 3 Direction Photo

3Pour water through a sieve and discard sage leaves. If any sediment remains, restrain through cheesecloth. Return to saucepan. Add cider, vinegar, lemon juice and food coloring. Stir to combine. Bring to a hard boil.

4Add sugar all at once. Stir to dissolve. Continue to stir until mixture reaches a hard boil that cannot be stirred down.

5Quickly add pectin all at once. Continue to stir until mixture reaches a hard boil that cannot be stirred down. Boil for one minute. Remove from heat. Skip foam if necessary.

Step 6 Direction Photo

6Add one or two fresh sage leaves to the bottom of each jar. Fill, wipe rims with a damp paper towel, add lids and seal to finger-tip tightness.

Step 7 Direction Photo

7Process for 15 minutes in water bath. (I'm using my vintage Conservo, made in 1928!). Remove to a clean, cloth towel away from direct sun. Let rest for 12 hours. Test seal. Refrigerate or reprocess any jars that did not seal. Store in a dark cupboard. Will keep for 1 year.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom