APPLE CIDER & SAGE JELLY
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...
Provided by Tess Geer
Categories Jams & Jellies
Time 40m
Number Of Ingredients 10
Steps:
- 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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