Apple and sage jelly

Name: Apple and sage jelly
Total time: 3 h
Yield: ± 4 jars of 250 ml
Ingredients: 1.5 kg sour apples, such as Bramleys; 800 ml water; 20 fresh sage leaves, plus a few sprigs; juice of 1 lemon; jam sugar (1:1, with pectin): as many grams as you have ml of juice (± 700 g); 2 tablespoons finely chopped fresh sage

Updated on 9 October 2026

Makes: ± 4 jars of 250 ml
Time: 1 hr + 2 hrs draining
From: Common sage

Ingredients

1.5 kg sour apples, such as Bramleys
800 ml water
20 fresh sage leaves, plus a few sprigs
juice of 1 lemon
jam sugar (1:1, with pectin): as many grams as you have ml of juice (± 700 g)
2 tablespoons finely chopped fresh sage

Method

Wash the apples and chop them, skin and core included. Cut out any bad spots.
Put the apples with the water and half of the sage in a large pan and simmer for 30 minutes, until they form a pulp.
Leave to drip for 2 hours through a wet cloth or a fine sieve; do not press, so the jelly stays clear.
Measure the juice, put it in a pan with the lemon juice and jam sugar and boil hard for 4 minutes (or as the packet says). Skim off the foam.
Stir in the chopped sage.
Fill hot, clean, sterilised jars to the brim, close them and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge. Good with roasts, pork or cheese.