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 chunks (should be about 2 cups). Put
the remaining 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.