Sage & Cider Jelly

We found a jar of homemade Sage Cider Jelly sitting in our barn one week after the CSA pick up. It was left by CSA member, Nancy Stevick, (now

known as the "Condiment Fairy"?) who kindly agreed to share her recipe. We love it on toast and bread. Nancy recommends it as an accompaniment

for roast turkey and pork as well. Sounds perfect for those Thanksgiving leftovers.


  • 3 cups apple cider

  • 1 1/2 Tbs dried sage

  • 1 package (1.75-2 oz.) powdered pectin

  • 4 cups sugar


Sterilize six 6 oz jelly jars, and set aside.

In a large kettle combine cider and sage. Heat to scalding. Remove from heat, and let stand for 15 minutes.

Strain the liquid through a fine cloth or several thicknesses of cheesecloth.

Return the liquid to the kettle, and add pectin. Place over high heat, and stir until the mixture comes to a full rolling boil. Stir in the sugar. and return to a rolling boil. Boil for 1 minute if you use 1 .75 oz. pectin (or 2 minutes for 2 oz.), stirring constantly.

Remove from heat, skim off the foam, immediately pour into sterilized jelly glasses, filling one at a time, sealing as filled with scalding lids and ring. Invert the jars to coat the top surface with hot jelly, then place right side up to cool.

This will make 6 glasses (6 oz. size).