Pelargoniums: An Herb Society of America Guide

Recipes

Apple Rose Geranium Jelly

½ cup firmly packed fresh leaves and tender stems of rose geraniums
3 cups frozen apple juice, diluted according to directions, or canned/bottled juice
6 cups sugar
1 package powdered fruit pectin
2 tablespoons lemon juice
Whole leaves to pack in finished jelly if desired

Combine fresh or dried rose geranium leaves and part of juice; bring to a boil. Remove from heat and steep at least 15 to 20 minutes. Strain and add remaining juice. If needed, add more juice to yield 3 cups. Place juice in a heavy, large saucepan over high heat; add powdered pectin and bring to a full rolling boil (cannot be stirred down). Add sugar, continue stirring and heat again to full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, stir and skim off foam quickly. Immediately pour jelly into sterilized containers; a whole leaf may be added, held down with a salad fork until jelly cools slightly. Seal with sterilized lids and process 5 minutes in hot water bath, according to jar manufacturer's instructions.

Use Rose Geranium Jelly as a filling for cake layers; soften and use as a glaze for cakes or sauce for fresh fruit; fill center of small cookies (patisseries) before baking; top cream cheese – spread sweet breads for tea sandwiches. It is excellent served as a condiment with poultry.

Yield: approximately 8 jars, ½ pint each

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: Spicy "Gerani-Yum" Jelly

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