This recipe for Scented Geranium Jelly, by Betty DeLong, is from THE BYER FAMILY COOKBOOK ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 quart apple juice or cider 2 c. fresh scented geranium leaves (rose, mint, or fruit) 5 c. sugar
Simmer leaves in apple juice 10 minutes. Remove leaves. Add a fruit pectin and bring to a full boil (one that cannot be stirred down). Add sugar and boil hard for 1 minute. Skim off with a metal spoon and pour into hot jars.
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