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
serves5-6 8 oz jars
prep time20 Min
cook time20 Min
Ingredients For apple cider & sage jelly
fresh sage leaves, loosely packed
well-formed sage leaves, medium size
apple cider vinegar
4 1/2 c
packages liquid pectin
drops food coloring, green
drops food coloring, yellow
How To Make apple cider & sage jelly
Prepare jars and rings. Keep jars hot.
Set 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.
Pour 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.
Add sugar all at once. Stir to dissolve. Continue to stir until mixture reaches a hard boil that cannot be stirred down.
Quickly 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.
Add 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.
Process 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.
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