Viewing post #448179 by arejay59
|Donated by Stormyla From MAM
Here's a sage Jelly recipe that I recently tried. This is great on Pork Roast, with Fowl and Veal Chops. I'm also planning to try it as an appetizer on top of a block of cream cheese with crackers.
Wash 2 cups of sage leaves. Also pick a couple of flowers. Rinse/wash in case the neighbourhood cat visited your garden patch recently… Put the leaves into a bowl that can take hot water.
Bring a pot of water to a boil, then pour 1.5 cups of water over it. Infuse it (like making a tea) for 30 minutes. Strain it.
Put 1/2 cup of vinegar and 3.5 cups of sugar with the sage tea into a large pot. Cook it over a high heat, stirring with a wooden spoon until you get a full rolling boil. Stir in 3 oz. of liquid pectin (you could use powder, but I find the liquid has better results with herb jelly). Keep stirring until you get another rolling boil. Keep cooking for another minute then remove from heat.
If there is foam on the top, you can skim it off. Sometimes I am lazy and I don’t skim it – depending if I plan to use it for gifts or not.
Ladle the herb jelly into hot & sterilized canning jars leaving 1/4 inch space at the top. I prefer to use the 125-250 ml size jars. While pouring, I try to strategically place a sage flower in the middle of it. Sometimes it works well, sometimes it’s a flop (if it wilts too fast) but it’s a nice touch.
Screw on the tops and place the jars in a boiling water bath for 5 minutes. Then listen as the tops pop throughout the night :)