Easy to Make Savoury Apple and Sage Jelly Recipe

Easy to Make Savoury Apple and Sage Jelly Recipe is a winner.

Cooking time 45 minutes + overnight

Makes about 1 kg (2 lb 4 oz)

INGREDIENTS
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

METHOD
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.

Tips
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.