Yid.Dish: Sage Jelly
Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion.
Add to this:
3 ½ cups granulated sugar (I sometimes reduce the sugar in her recipes)
1 cup fresh apple cider
¼ cup lemon juice
As it comes to a boil, add:
½ bottle Certo (extra points for anyone who can come up with a non-Kraft product to substitute for liquid pectin)
Stir well again as it comes to a boil and boil for about one minute. Pour immediately into clean jelly glasses (five ounce canning jars), process and serve with roast meats or cheeses.
Recipe from Fine Preserving
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we still need 300 people to step up and make a gift to sustain our trustworthy, independent journalism.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
Only 300 more gifts needed by April 30