Keeping it simple.

For Sage Jelly  - its Sage from my garden.


Apples from a friends garden cooked to a pulp with water and sage.

The equipment is basic but gives the desired result - clear sparkling savoury jellies.


The pulp is strained overnight then sugar is added to the liquid.  Bought to the boil and cooked till the setting point is reached.

Delicious with hot or cold meats and poultry

To colour or not to colour

Mint and Apple Jelly - does it need a touch of green colour or shall I be a purist and leave it colour free.  Have not coloured this batch. Was planning to show the results but I seem to have mislaid my camera connection for down loading - think it might have gone to America. (Recent visitors).  Am now onto Apple and Sage Jelly, Same recipie as before but using Sage instead of Mint.  Sage leaves set on top only for decoration.   I always heat the jars wet in the Microwave for a few minutes (till dry) instead of the oven.  Found the connection so here is the result.

A quiet Sunday making jellies

The usual Autumn glut of apples has started to be delivered by friends who have loads to spare - I cant bare to waste fruit so started last night with Apple and Mint Jelly.  My cook book shelves groan with the weight of the books and magazines on them and choosing or finding a recipe can take for ever.  It got me thinking about how many recipes I actually use in any on these volumes.  I buy with anticipation and read avidly through the contents, but often with a deep sense of disappointment at the end.  Not as exciting as I thought on the TV or in the latest reviews, there might be one or two gems that would suit how I cook and who I cook for.  I cant bear to part with the book and still keep looking in it even thought I have done so often before.  Still back to the Jelly - after a dedicated search - I reverted back to the wonderful A Taste of the Country by Pamela Westland.  The guidelines on Jellies and Jam are clear and easy and always work.  If I can get it to work I will add a photo.