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Test Kitchen Approved

Apple-Sage Jelly

Apple-Sage Jelly

Apple-Sage Jelly

Adapted from Pomonas Pectin


1 quart

Cooking Time

1 Hours

Adapted from Pomonas Pectin

This is a quick and easy jelly you can make any time of year since it's made with apple juice or cider instead of fresh apples. It's great for glazing meats; the sage really complements roast turkey or pork.

Serving Suggestions

Serve with a cheese plate or use as a glaze for grilled or roasted meats.

Recipe Notes

*Before you begin, prepare Pomona’s Pectin calcium water. To do this, combine ½ tsp. calcium powder (in the small packet in your box of Pomona’s pectin) with 1/2 cup water in a small glass jar with a lid. Shake well. There will be extra calcium water; store in the refrigerator for future use in other Pomona's Pectin recipes.


4 1/4 cups unsweetened apple juice or apple cider

1/4 cup apple cider vinegar

4 tsp. calcium water*

4 tsp. Universal Pectin (like Pomona's brand)

Savory Spice ingredients in this recipe

  • Rubbed Sage

    Rubbed Sage is a woody and warm-flavored herb seasoning that's probably most commonly known as a seasoning used in stuffings served during the holi...

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  • Pure Maple Sugar

    This tasty Pure Maple Sugar is made by drying maple syrup that has been tapped from the sweet maple tree, and then grinding it into granules. Maple...

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To prepare: Combine apple juice and Rubbed Sage in a saucepan and bring to a boil. Remove from heat, cover, and allow it to steep for 20 min. Using a fine mesh strainer or cheesecloth, strain the mixture; discard sage and reserve infused liquid. Measure out 4 cups of the infused liquid (if necessary, add extra juice to meet required measurement) and return to a clean saucepan. Add vinegar and the 4 tsp. prepared calcium water and mix well. In a separate bowl, combine Pure Maple Sugar and the 4 tsp. pectin powder; mix thoroughly and set aside. Bring infused liquid to a boil. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 min. to dissolve pectin. Once jelly comes back to a boil, remove it from the heat.

To can: Ladle hot jelly into sterilized canning jars, leaving 1/4- inch headspace at the top of the jars. Remove trapped air bubbles, wipe rims with a damp cloth, and fasten loosely with 2-piece canning lids. Lower filled jars into boiling water, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Cover and return water a rolling boil and process for 10 min. Turn off heat and allow jars to sit, untouched, for 5 min., then remove jars and allow them to cool, undisturbed, for 12 to 24 hrs. Confirm that jars have sealed (lids should not bounce back when pressed), then store at room temperature in the pantry. Refrigerate any jars that did not seal.