Apple Geranium Jelly

• 4 lb. cooking apples
• 12 geranium leaves
• 2 pints water

Wash and cut up the apples, but do not peel or core. Wash the geranium leaves, removing any part that is imperfect. Put the apple and geranium leaves into a preserving pan, add the water, and simmer to a pulp. Put into a jelly bag and leave to strain overnight. Measure juice and allow 1 lb. sugar to each pint of juice. Cook over a low heat until sugar has dissolved, then boil rapidly until sett