Can't help with the sage jelly but you could use a bit of your sage in SEASON PUDDING which is a kind of Yorkshire pudding thing:
(serves 3 to 4)
2 thick slices white bread 1 large onion 1 handful oatmeal or plain flour 2 oz suet chopped sage salt and pepper 1 egg milk ----
Soak bread in milk. Chop onion and cook in water till soft then drain and add to bread. Using a fork, add the oatmeal, suet, sage, seasoning and egg and mix to a sloppy texture (add more milk if nec). Cook in hot fat like Yorkshire Pudding for 45 mins.
we have an absolute shed-load (must've been a good year for it!) Have dried most of it, <boring> crushed it up and parceled it off to friends in little bags so that they can put it in their pasta sauces and turkey stuffing; also really fancy doing something with the fresh stuff, am proposing to try freezing some - does it freeze??? Will bookmark here, i'll be back!!!
Not sure if you can freeze as is - usually the way to freeze fresh herbs is to chop them, and freeze them in ice cube trays with a bit of water. We have tons too, and rosemary. Sometimes if I'm cutting the bushes back, I stick the bits in a bucket at the front of the house with a 'please help yourself' sign on it.
You could puree some with butter, shape it into a sausage and wrap it in greaseproof paper. Then freeze it and slice off anytime you are making pasta, it is very good with ravioli or anything with squash or pumpkin or you could shove it under the skin of a chicken.
You could not use it to make a pesto type sauce as it has an unpleasant perfumy taste if it is too concentrated.