Apple/Geranium Jelly

Preparation info
  • Makes

    6 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This old-fashioned delicacy sells fast in city gourmet shops


  • 6 c. apple juice (about 5 lbs. apples)
  • 4 c.


  • Prepare juice by removing stem and blossom ends of tart, red apples. Slice and put in kettle with water, barely to cover. Cook until very tender. Turn into a jelly bag and let juice drip into bowl.
  • Measure 6 c. juice into large kettle; bring quickly to a boil. Add sugar, stirring until dissolved. Boil rapidly until jellying point is reached.
  • Quickly pla