Greenhousegrandma wrote:Wow, I've made mint jelly but never even thought of sage or other herbs. That sounds wonderful! Did you boil the herbs and use the "tea" or mix it in a blender?
Use the tea infusion, often with other stuff. So I have made blackberry- sage jam, sage- apple jelly, strawberry -anise hyssop jam, pineapple sage - pineapple jelly. The sage or whatever might be kind of intense by itself, but makes a wonderful blend with the fruits. But the basil jellies and lemon balm are just the herb infusion though. Purple basil jelly is delicious and comes out a beautiful deep pink color with no food coloring added.
You don't really want to boil the herbs though, breaks down the essences. Put them in boiling water and then take it off the stove and just let them steep, just like making tea. Strain out the herbs and use the infusion for making jelly with fruit pectin.