Gather lots of cooking apples; condition is not important ! Cut into quarters and no need to peel or de seed.
Gather lots of sage; take leaves off stalks and roughly chop. Set aside.
Cook apples until they are mushy, you'll only need a small amount of water to cover bottom of pan. Don't drown them ! Cooking will take about 40 mins or use a pressure cooker.
Take muslin bag and tip mushy apples into it. Careful if apple mixture is hot ! Or let it cool down first.
Hang muslin bag up (or use a proper stand if you have one) and let juice drain from apples. This will take a while. You can squeeze bag a bit but this will make jelly cloudy (I don't mind)
When you've drain the apples measure the amount of juice you have. For every pint you'll need a pound of sugar (I use jam sugar because it dissolves easily, but caster sugar will do)
Apple juice and pulp (I squeezed the bag!) and chopped sage. Cook until jam setting point is reached
Meanwhile sterilise jam jars
When setting point is reached, allow to cool a little then pour into sterilised jars. Yum