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|