Sage Blossoms Part 1: Jelly

June 16, 2012 § 18 Comments

My sage blossomed! Such a gorgeous color, and such a nice addition to the green-on-green of the spring edible garden (before the explosion of red that will surely come when my tomato plants become overburdened with incredible quantities of tomatoes for once this time, right?). But being me, I couldn’t just admire them. I had to eat them. Or more accurately: put them up, then eat them. I ate a few right off the plant, and was surprised by their sweetness, with a subtle sagey undertone. So… sage blossom jelly.

I picked over the entire plant rather than cutting off the blossoms, using two hands to pull the purple blossoms out of the papery purple-green casings (sepals?). I got about two cups in the end.

I was inspired by this post about sage blossom syrup and she was inspired by this peony(!) jelly. Otherwise I used the mint jelly recipe off the Certo liquid pectin package except for adding the lemon juice before steeping.

2 cups sage blossoms
2 1/4 cups water
2 T lemon juice
3 1/2 cups sugar
1 pouch Certo liquid pectin
1/2 tsp butter

1. Clean blossoms. Bring water to boil and pour over the blossoms in a heat-safe bowl.
2. Cry a little when the beautiful purple blossoms turn brown.
3. Add the lemon juice now. Rejoice when the blossom-water turns pink! (This is why you add it now – it doesn’t work later, as I found out the hard way in another batch.)
4. Steep overnight.
5. Strain through a jelly bag if you have it, or in my case a tea filter bag. You should have about two cups of liquid.
6. Continue with the Certo cooked jam and jelly instructions: bring the liquid, sugar, and butter to a full rolling boil. Stir in the pectin, boil one minute, remove from heat, and skim. Ladle into jars with 1/8 inch headspace and process for 5 minutes.

I got two half-pints and four of my new cute little four-ounce jars out of this batch.

Suggested uses: on croissants because I’m fancy, as major-bonus-points gifts to friends who are also fancy, paired with a mild cheese like a goat cheese or brie, on a spoon for dessert… what would you do with it?

Sage Blossoms Part 1: Jelly on Punk Domestics
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§ 18 Responses to Sage Blossoms Part 1: Jelly

  • A Table in the Sun says:

    The best sage I ever had was in Italy…..butter and sage raviolis that would melt in your mouth. I have yet to find plants or seeds of this type to grow in my garden. Mellow…smooth…. Very interesting to use sage in Sage Blossom Jelly. I’m always up for new tastes.

    • lesterandmiya says:

      I am kind of obsessed with frying sage in butter… stay tuned for my upcoming attempt at sage butter ice cream!

  • teawithhazel says:

    what a gorgeous jelly..i love sage so much..it’s one of my favourite herbs..

    • lesterandmiya says:

      Thanks teawithhazel! It’s one of my favorites too :-) Now if only I could get my rosemary to grow as happily so I could experiment with it more… but I brought it inside for the winter and Tsuki decided she really likes the taste of rosemary!

  • […] remember how in part one when I made sage blossom jelly I said that I picked all the sage blossoms off individually instead of pruning off the entire […]

  • How lovely! I will definitely try this with my next crop of sage blossoms! Thanks for visiting my site and letting me know about this gorgeous jelly!

  • Molly says:

    Uh oh. For years I pruned and threw away (gasp!) garlic scapes and then the internet taught me what I was wasting. And now? Sage blossoms! Oh, I’ve pinched and snipped and harvested to prevent the blossoming. Idiot! Thank you for posting this, I’d never have known otherwise. Next year your recipe will prevent me from wasting something wonderful. Thank you! (Ps–I will give it to my sister for a gift because she is fancy like you!)

    • Miya says:

      Thanks Molly, welcome to my blog! I haven’t noticed any difference in the sage leaf production from not cutting back the blossoms either.

  • […] to highlight jams) as shown below. Also pictured: Cambozola, a creamy blue, with sage jelly (like this but with leaves instead of blossoms. Highly […]

  • […] Simple Syrup And because I can’t let a good thing go to waste, I used the leftover peach peels and pits to make a peachy simple syrup – apparently […]

  • […] a quick end of the season project for those of us lucky enough to have abundant herb harvests. My link went crazy this year, so I will have plenty for making sage butter (sage + butter, freezer then […]

  • […] across over and over again was shiso leaf and shiso flower tempura. Apparently I have a thing for eating flowers (and drinking them). I decided to preserve the shiso leaves for the winter by making shiso pesto […]

  • hélène says:

    I am sure trying this this summer!!! Thank you for sharing!

    • Miya says:

      Hi Helene, enjoy! Mine just started flowering :-)

      • hélène says:

        Already!!!!!? Lucky you! My sage leaves here in Massachusetts, just started popping up last month; I won’t get any flowers for a while… In the meantime, I am experimenting lime and grapefruit pectin in order to make some peony and rose jellies…. Can’t wait to jar all these colors. The sage jelly should be nice matching color!

      • Miya says:

        Peony and rose sound amazing, let me know how they taste! Lucky friends of yours to get a trio of flower jellies as holiday presents…

        I wonder if you are starting your sage from seed this year. If so, it might not flower this year, but hopefully next year it will. Mine started as a little baby plant from the nursery the first year and got much bigger over its first summer, then over-wintered well after a big cutting back and flowered the next spring. It actually reseeded itself too so I had little sagelets to share, as well as a bigger cutting from a branch off the main plant that put down roots where its “elbow” met the ground. I love that plants can do all of those things.

  • hélène says:

    Thank you for responding to this, Miya. I now have had this sage for over 17 years; it comes back every year bigger and bigger and it tends to bloom late. It must be old age! As I see colors, I will start harvesting to try and make some jellies. Now, I made some peony jelly and it wasn’t as fragrant as they smelled when fresh. I simply threw everything away, with sugar and pectin/everything in it. Maybe I boiled too long (the recipe suggested so), but I am discouraged and I don’t feel like trying again, at least this year. It really smelled bad and my dog left the kitchen! On the other hand, I made the rose petal jelly which was delicious. The jam, that included the rose petals, was particularly good; must be the texture which is very pleasant: the petals feel like some velvet on the tongue… Then, I started playing with spices, like star of anise, clover and cinnamon. Those were too strong and I know I won’t try again. I liked the jasmine/rose jelly. But the one I liked best was the rose/rosemary one! Youve gotta try that one. By the way, the rose jelly made with grapefruit pectin was pretty good and I had some on ice cream, pancakes and on brioche that I made at home too…. I guess all these goodies are not doctor recommended!!! I can’t wait to try the sage jelly. See where your jelly ideas did to your readers!!! Thank you for the spark again!

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