Crab Apple and Geranium Jelly Recipe

Mix two pounds of fruit with one pint of water and five fragrant geranium leaves. There is no need to either peel or core the fruit. Simmer the fruit to a pulp.Pass this through thick muslin or a jelly bag (or half a pair of tights!) overnight. Measure the juice and add one pound of sugar to each pint of juice.

Place in a large pan, stir well until the sugar disolves. Boil rapidly to a temperature of 220°F-222°F, or until a small sample in a cool spoon sets.

Geraniums growing in Ju's parents' garden. The flowers are just a couple of centimeters across. Crab apple ripening nicely
The finished article