News

Yid.Dish: Sage Jelly

By Nina Budabin McQuown January 16, 2006

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

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