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Rose Geranium
(Pelargonium spp)

Rose Geranium Jelly
5 cups tart apple juice
3¾ cup sugar
12 rose geranium leaves

Bring juice rapidly to a boil, gradually adding sugar and stirring constantly. Boil till 2 drops hang on the side of a cold spoon, or till a candy thermometer registers 222ºF. Place 1 small geranium leaf in the bottom of each sterilized jelly jar. Skim juice if needed and pour quickly into jars. Float a 2nd geranium leaf on top and cap. Check canning guides for processing times. Yield= 6 eight-oz jars. (Also try lemon geranium leaves).

©2000 by Ernestina Parziale