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Sage Jelly

Sage Jelly is a traditional British recipe for a classic clear jelly made from apples that's flavoured with sage and has shredded sage leaves embedded in the preserve. The full recipe is presented here and I hope you enjoy this classic British version of: Sage Jelly.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Makes:

4 jars

Rating: 4.5 star rating

Tags : Vegetarian RecipesHerb RecipesBritish Recipes


Ingredients:

2.5kg cooking apples, washed and roughly chopped
juice of 3 lemons
12 sage leaves, whole
2 tsp sage leaves, shredded
75g sugar per 100ml liquid

Method:

Place the apples and the whole sage leaves in a heavy-bottomed saucepan along with just enough water to cover. Bring to a boil, reduce to a simmer and cook for 30 minutes, until very soft.

Pour into a jelly bag or a sieve lined with several layers of muslin and allow to drain into a bowl (do not be tempted to squeeze the bag as this will only make the jelly cloudy.

The following morning discard the fruit then measure the volume of the liquid and add 75g sugar per 100ml of fluid.

Place the juice, lemon juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.

Skim the surface then stir-in the shredded sage leaves and ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.

This is excellent when served with pork, turkey and chicken.