Yid.Dish: Sage Jelly

Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion.

Add to this:

3 ½ cups granulated sugar (I sometimes reduce the sugar in her recipes)

1 cup fresh apple cider

¼ cup lemon juice

As it comes to a boil, add:

½ bottle Certo (extra points for anyone who can come up with a non-Kraft product to substitute for liquid pectin)

Stir well again as it comes to a boil and boil for about one minute. Pour immediately into clean jelly glasses (five ounce canning jars), process and serve with roast meats or cheeses.

Recipe from Fine Preserving

Recommend this article

Yid.Dish: Sage Jelly

Thank you!

This article has been sent!