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Sage-Cider Jelly
from the kitchen of Sharmagne Leland-St. John

3 cups apple cider
1 1/2 tablespoons dried sage
1- 2 ounce package powdered pectin
2 1/2 teaspoons lemon juice
4 cups sugar
Food colouring

In a large kettle combine fruit juice and the herbs . Heat to scalding. Remove from heat and let stand for 15 minutes. Strain the liquid through a fine cloth or tea strainer.

Return the liquid to the kettle. Add lemon juice and food coloring if desired, one drop at a time until the desired shade is reached. Add pectin. Place over high heat and stir until the mixture comes to a full boil. Boil for two minutes stirring constantly.

Remove from heat. Skim off the foam. Immediately pour into sterilised jelly glasses, filling one at a time, sealing as soon as it is filled with a scalding lid and ring inverted.

Carefully invert the jar to coat the top surface with the jelly. Place right side up to cool.

Yield: 6 six ounce jars.

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