Rose Geranium and Bay Leaf Jelly

posted by Liz Thomas 01-31-100 12:14 AM

Rose Geranium and Bay Leaf Jelly

1 handfull rose geranium leaves
1 bay leaf
1 small lemon
1 pint apple juice made from cooking or crab apples
1 tablespoons white wine vinegar
12 oz white sugar

Make sure that the leaves are clean. Pare the rind from half the lemon and chop very finely, squeeze the juice from the lemon.

Put all ingredients except sugar into a pan and bring to the boil. Simmer for 10 minutes to extract the flavour and fragrance from the leaves. Strain the juice, return to the pan, add the sugar and heat till all dissolved, then boil rapidly till a set it obtained. Pot and seal as usual.

A clean, dry geranium leaf or a twist of lemon can be added to the jars when the jelly is half set as a decoration.

The vinegar can be omitted for a more delicate jelly to use at tea time.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line