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