Apple Sage Jelly

Marie Overton
10 hours ago
2 min read

Apple Sage Jelly is one of those fun savory sweet variations that keeps food interesting. The sage and apples are classically paired with white meats with good results. I like to use this as a meat glaze at the end of cooking.

This recipe makes 7 half-pints of Apple sage Jelly.

Apple sage Jelly Ingredients:

5 cups sugar
4 1/4 cups apple juice
6 Tbsp pectin
1/4 cup apple cider vinegar
1 teaspoon lemon juice
2 teaspoons ground sage
1/2 teaspoon butter

Making Apple sage Jelly:

Hands holding a glass bowl, pouring water into a large pot with brown liquid, spices, and flour. Granite countertop setting.

Place all the ingredients except sugar in a large pot and bring to a boil.
Add sugar. Return to a boil and boil for 1 minute.

Equipment Preparation:

While your jelly is heating on the stove it is time to prepare your canning equipment.

Heat Half Pint Jars.
Fill your boiling water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Apple sage Jelly:

Person pouring warm liquid into glass jars using a ladle and metal funnel on a speckled countertop. Kitchen pot in the background.

Using a jar funnel, fill the jars leaving 1/4-inch headspace.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)
Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Chalkboard with water bath times for different altitudes, jars of preserves beside it. Setting: kitchen counter with a rustic feel.

Once your jars have completed processing, turn off the heat, remove the lid, and allow them to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.
After 24 hours, remove the ring and wash the jars paying particular attention to the threads.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in a cool dry place to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.