Recipe Archives->Preserving->Geranium Jelly

Rose Geranium Jelly

2 cups loosely packed fresh rose geranium leaves
6 cups water
8 small or 6 medium unripe or tart apples
3 cups granulated sugar

Put leaves in a bowl.  Pour four cups of boiling water over them
and leave overnight to create an infusion.

The next day, core and stem the apples but do not peel.  Chop into
1 inch chucnks (should be about 2 cups)  Put the reaming 2 cups of
water in a pan, add the apples and cook over low heat until the
apples are mushy (about 15-20 minutes).

Remove apples from heat and put through a food mill or fine mesh
strainer.  You'll end up with a bowl of pale green pulp.  Discard
the remaining peels.  Rinse a jelly bag with water, wring it out
and hang over a large bowl.  Remove and discard the geranium leaves
and add the infusion to the jelly bag.  Leave it for about two
hours to drip through.  Should be about 4 cups of liquid.  Pour
that liquid into a non reactive pan and add sugar.  Heat over medium
low heat and stir to dissolve sugar.  Continue to cook, stirring
for 30 minutes, when it reaches 220 F, it's done.

Remove from heat, skim and discard surface foam.  Ladle into hot
dry sterilized jars, filling to within 1/4 inch of the rims.  Seal
with parafin.

Printable version: geranium-jelly.txt.