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Rose Geranium Jelly Recipe

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This recipe for Rose Geranium Jelly, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Monday, January 16, 2006


2 c. loosely packed fresh rose geranium leaves
6 c. water
8 small or 6 medium unripe or tart apples
3 c. granulated sugar

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.

Personal Notes:
Personal Notes:
Granny Byer always made this--so pretty with a single
leaf floating in it.




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