Pineapple Sage Jelly

I planted pineapple sage this summer, more just for fun than anything.

The leaves smell and taste like pineapple!

I imagined delicious pineapple-sage lemonade and ...that's about it.

Well, it is doing fantastically well, up here on my top vegetable terrace.

I've got so much of it, unexpectedly, and realized that I have never actually cooked with it.

Or even know what to use it in.

So I started doing a little Google research.

I found some intriguing recipes for things like:

Pineapple Sage Pound Cake

Pineapple Sage Salsa, Corn Fritters, and Smoothies

Plus, many people recommended using it for cooking with chicken and pork.

I considered just drying it, but several sources said that it loses its pineapple flavor when dried.

Then I found Lemon Verbena Lady's recipe for Pineapple Sage Jelly.

It sounded quite intriguing.

So I decided to do some adventure cooking!

Preparing the herbs: chopping them up after washing them.

Partly, this picture is to celebrate the first time using my stick blender's little food processor attachment. Yay!

Here's what I got out of it: 4 half-pints (+ a little extra)

We tried it out the other day.

We put it over cream cheese and had it with crackers.

It was delicious!

Lemon Verbena Lady suggests using it as a glaze, as well.

I think it would be really good as a glaze for baked ham.

Yum.

I was surprised at how many stems it took to come up with 1 1/2 cups packed leaves, but there's still quite a bit up there. I just need to remember I have it, so I can start experimenting with it some more.

Have you done any adventure cooking lately?