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
It’s our birthday and we’re still celebrating!
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news.
This week we celebrate 129 years of the Forward. We’re proud of our origins as a Yiddish print publication serving Jewish immigrants. And we’re just as proud of what we’ve become today: A trusted source of Jewish news and opinion, available digitally to anyone in the world without paywalls or subscriptions.
We’ve helped five generations of American Jews make sense of the news and the world around them — and we aren’t slowing down any time soon.
As a nonprofit newsroom, reader donations make it possible for us to do this work. Support independent, agenda-free Jewish journalism and our board will match your gift in honor of our birthday!
Support our mission to tell the Jewish story fully and fairly.
