Sage Jelly

Sage Jelly

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Ingredients

  • 3 lbs 1.5 kg apples
  • Preserving Sugar
  • Large bunch fresh sage
  • Few drops green vegetable coloring
  • Juice of 2 lemons

Instructions

  • Wash and cut up the whole fruit. Put in a pan and add enough water to just cover the fruit. Add the lemon juice. Simmer until a soft pulp is obtained.
  • Strain through double muslin or a jelly bag. Chop the sage finely. Measure the apple juice and to each 1 pint (600 ml) add 1 lb (500 g) sugar.
  • Heat juice and sugar until dissolved and then boil rapidly for 5 minutes. Add the chopped sage and green coloring. Boil until setting point is reached. Pot in small jars and cover.

Notes

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Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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