How To Make Apple and Sage Jam

Homemade Jam Recipes

Ingredients: Apple and Sage Jam Recipe

Photo of Cider Apples2 lb / 1,000 grams of cooking apples
2 lb / 1,000 grams of eating apples
4 1/2 lb / 2,000 grams of white sugar
15 fl oz / 450 ml of tap water
5 good-sized sprigs of fresh sage
1 bay leaves
1 large lemon
1 teaspoon butter

Method - What To Do

Wash, peel and dice or slice the cooking and eating apples, discarding the pips and core. Place the chopped pieces of fruit in a saucepan and squeeze over the juice of one lemon, to prevent the apple from discolouring.

Photo of SageNext, weigh out the white sugar and add to the pan, along with the tap water (this can be boiled in a kettle to speed up the process). Stir the mixture to start the sugar dissolving and turn on the hob, placing the pan on a low heat. Continue stirring gently, so that the apple pieces do not fall apart too much, and allow the pan to start simmering. By now, all of the sugar should have long been dissolved, with no crystals in evidence at the bottom of the apple mixture.

Bring the apples to a strong boil for a few minutes and then reduce to a simmer for roughly 15 minutes, or until the fruit begins to break down. Stir during this time to prevent any sticking or burning in the pan.

Photo of SageIn the meantime, chop up the fresh sage and fry in a separate pan, in a small amount of the butter. This will cook the sage and soften the flavour, making it taste more meaty and less strong. Fry for just a few minutes and make sure that the chopped sage leaves do not brown. Combine with the apple mixture and stir in well, so that the sage is evenly distributed.

By now, your apple and sage jam should be approaching its setting point. Test this by taking a teaspoon of the jam and placing it onto a previously chilled plate. After a minute or so, the mixture should take on a jelly like appearance, with a skin, and when touched it should ripple slightly. If it seems to still be runny and this does not happen, simmer some more and continue to test using this simplistic method.

When your jam is ready to set, take the pan from the hob and mix in the remainder of the butter, to disperse any scum that has settled on its surface. Allow the apple and sage preserve to cool down for 15 minutes, so that the mixture thickens, meaning that the fruit will neither settle nor float in the jar. Spoon or ladle into sterile glass jars, using a funnel with a large opening if one is to hand. Clean dishwasher funnels are ideal for this job.

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