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Apple and Sage Jelly Canning Recipe

This recipe is everything you want in a jelly–it’s sweet, savory, cooks quickly and doesn’t have a fussy ingredient list. You’ll be grabbing jars of this to use at breakfast, lunch, or dinner because apple and sage jelly is an easy way to serve meats, vegetables, glazes, gravies or sandwiches with some flare!
Prep Time 5 mins
Cook Time 30 mins
Course Anytime
Cuisine American
Servings 4 1/2 pint jars (8 ounces)


  • 4 1/2 cups unsweetened apple juice
  • 2 cups dried sage 1 cup if using fresh sage
  • 1/4 cup apple cider vinegar
  • 4 tsp calcium water
  • 3/4 cup sugar
  • 4 tsp Pomona's pectin powder
  • optional: pat of butter to cut down foaming


  • Combine apple juice and dried sage in a heavy enameled pot over moderate heat. Bring to a boil. Cover, remove from heat and allow to steep for 20-25 minutes.
  • Optional: Remove sage leaves using a fine mesh strainer or cheesecloth. Set aside the infused liquid.
  • Return 4 cups of infused liquid to the pot, supplementing unsweetened apple juice to meet the required measurement if necessary. Add vinegar and calcium water. Stir to combine.
  • Combine sugar and pectin powder in a separate bowl. Stir thoroughly to combine and set aside.
  • When infused liquid reaches a full boil. Stir in pectin-sugar mixture, whisking frequently. Mix vigorously for 1 to 2 minutes until pectin is fully dissolved. Allow pectin to return to a full boil, then remove from heat.
  • Ladle hot jelly into hot jars leaving ¼ inch headspace. Use a de-bubbler to remove air bubbles. Clean jar rims by wiping  with warm water or distilled vinegar. Center lid on jar and adjust band to finger-tip-tight. Place the rack in a large stock pot  and cover with at leas 1 to 2 inches of water. Repeat until all jars are filled.
  • Place the lid on the canner and adjust heat to medium high until a full boil is reached.Process for ten minutes (adjusting for altitude if necessary).
  • Turn off heat and allow the canner to cool for 5 minutes. Remove jars; do not tighten bands if loose and allow them to rest undisturbed for 12 to 24 hours.  Check lids for seal after 24 hours. A safely sealed jar lid will not flex up and down when the center is pressed. Label and store jars.
Keyword Apple and Sage Jelly, Sage Jelly