I have been talking about sage before, and provided a couple of recipes, not least my favourite one: sage focaccia (which I have just updated with the latest post-breadmaking course improvements).
And I was absolutely determined to make some kind of jelly. Firstly, because I thought it might taste delicious. Secondly, to use up as many leaves as possible. Thirdly, to try my newly acquired jam-making kit (I got a maslin pan, straining funnel, sieve, thermometer and a set to pick sterilised jars out of boiling water, all from Lakeland).
Difficult to find a recipe without apples, but I did (thanks to Renee!), though I had to adapt the American units. Here's the modified recipe I used before I forget.
- 50 gr fresh sage leaves
- 1000 ml water
- 60 ml white wine vinegar
- 1 kg organic granulated sugar
- 1 sachet pectin powder (it may be too much, will know later)
Strain the liquid, add the sugar and vinegar and bring to the boil. When you cannot stir down the boil, add the pectin (I have spooned it in 150 ml cold water to avoid clots) and bring to the hard boil again until it cannot be stirred down. Bottle in sterilised jars.
I have almost literally licked the pan clean... so I guess it will be ok, but I defer judgement to when it's set and ready. It must be gorgeous with cheese, or on bread and butter. And the jam-making kit made the operation much more seamless, happy with it!