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Easy to Make Savoury Apple and Sage Jelly Recipe

Cooking time 45 minutes + overnight

Makes about 1 kg (2 lb 4 oz)

1 kg (2 lb 4 oz) granny smith apples
3/4 cup loosely packed (15 g/1/2 oz) young sage leaves
1/2 cup (125 ml/4 fl oz) lemon juice
3 cups (750 ml/26 fl oz) water
1 cup (220 g/73/4 oz) white granulated sugar
extra 1/4 cup firmly packed (10 g/1/4 oz) shredded young sage leaves

1 Chop the apple including the peel and core. Put into a sturdy wide-based pan with the whole sage leaves, lemon juice and water.
2 Bring slowly to the boil. Reduce the heat and simmer for 30 minutes or until the apples are pulpy. Squash the apples with a potato masher or wooden spoon to break up any lumps.
3 Rinse a double layer of muslin (cheesecloth) in hot water and suspend over a bowl. Pour the apples and liquid into the muslin and let the liquid drain overnight. Do not press the solids or the juices will be cloudy; simply let the juices drip.
4 Next day measure the reserved apple liquid (discard the pulp) and for each 1 cup (250 ml/9 fl oz) of liquid measure out 1 cup (220 g/73/4 oz) of sugar.
5 Put both into the pan and stir over a gentle heat until the sugar dissolves.
6 Increase the heat and boil rapidly, stirring often, for 20 minutes and then start testing for the setting point.
7 Remove any froth with a spoon. When you are satisfied with the set, add the shredded sage and stir gently into the jelly without making too many bubbles.
8 Pour immediately down the sides of clean warm jars (to prevent bubbles) and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool.
9 Label and date the jars. Keep the jars in a cool dark place for 6–12 months and refrigerate after opening.

1 Other fresh herbs such as small tender rosemary, mint, parsley, basil, savory, tarragon or thyme can be used.
2 Don’t panic if your jelly doesn’t set after 24 hours. Tip it back into a pan, melt it down and cook until it passes the setting test. Often 2 tablespoons of lemon juice, dry sherry, whisky or brandy added before the jam is re-boiled, helps. Sweet jellies can be melted and served as a dessert sauce, perhaps thinned slightly with a little liqueur and savoury jellies can be brushed over grilled lamb or fish or stirred through hot vegetable dishes.


Recipes and Images from Apple Blossom Pie, by Kate McGhie, published by Murdoch Books

Written by Robyn Foyster

With over 30 years experience as a journalist and TV producer, Robyn Foyster is the owner and publisher of the lifestyle websites, and

Robyn was voted one of the 30 most powerful women in media at the 2015 B&T Women In Media Awards.

Previously, Robyn was the Publisher and Editor of Australia's three biggest flagship magazine brands - The Australian Women's Weekly, Woman's Day and New Idea.

Robyn won Editor of the Year at the 2007 Magazine of the Year Award and under her helm The Australian Women's Weekly won the inaugural 2008 Australian Magazine Award for Australia's best mass market magazine and New Idea won the MPA's coveted Magazine of the Year award.

She can be contacted on [email protected]

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