Crab-Apple and Geranium Jelly

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 2good pressed down handfuls of scented rose geranium leaves
  • 3lb crab-apples

    Method

    Shred the leaves and cut up the apples. Cover with water and boil until the fruit is soft. Strain through a jelly bag. To each pint of juice, add 1 lb sugar. Stir to dissolve, then bring to the boil, and boil to setting point. Process as usual.