apple cider & sage jelly

dmsgrl avatar
By Tess Geer
from Westerville, OH

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

serves 5-6 8 oz jars
prep time 20 Min
cook time 20 Min
method Canning/Preserving

Ingredients For apple cider & sage jelly

  • 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
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How To Make apple cider & sage jelly

  • 1
    Prepare jars and rings. Keep jars hot.
  • 2
    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.
  • 3
    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.
  • 4
    Add sugar all at once. Stir to dissolve. Continue to stir until mixture reaches a hard boil that cannot be stirred down.
  • 5
    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.
  • 6
    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.
  • 7
    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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