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
Yid.Dish: Sage Jelly