This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

If you are fond of sage flavor you can make this unusual jelly. Delicious served with pork or fowl.

Sage and Apple Jelly.

Select powdered or liquid fruit pectin, using directions as guide. Measure amount of juice called for two make apple or other fruit jelly. Bring to a boil and pour over dry leaf sage. Use two teaspoons sage for each cup of juice. Let stand 10 minutes. Strain. Add one-half teaspoon salt, and proceed with jelly-making, using amount of sugar in directions. When done, pour into hot, sterilized glasses. Cover with paraffin.