St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Pineapple Sage Jelly With Cider

8 Tbsp. chopped fresh pineapple sage
1 Cup water
3 1/2 Cups granulated sugar
1 Cup fresh apple cider
1/4 Cup lemon juice
2 drops green food coloring
4 drops yellow food coloring
1/2 bottle Certo liquid pectin

To make an herb infusion, add pineapple sage leaves to 1 cup boiling water and
simmer, uncovered for 10 minutes. Strain. Combine 1/2 cup infusion with sugar,
cider, and lemon juice; bring to a boil, add coloring. When it is boiling hard,
add the Certo. Stir well as it comes again to a boil and boil for 1 minute. Pour
at once into hot sterilized jars and seal.

I was originally given this recipe to be used with plain sage. I didn't care for
that; YMMV. I also have a recipe for rosemary jelly if anyone's interested.
    For our metrical listsibs, 1 Tablespoon = 15 ml, 1 Cup = 250 ml. Beyond
that, I'm lost!

Unmetrically yours,
Jay

From: "J. Weigel" <
Date: Thu, 18 Oct 2001 
Subject: Re: Blasphemy!  (Recipe)