Pelargoniums: An Herb Society of America Guide

Recipes

Spicy "Gerani-Yum" Jelly

This recipe was adapted from a cookbook (with a title long forgotten) that I borrowed from a cousin years ago. I have added the geraniums. It makes a great gift!

3½ cups sugar
1½ cups bottled cran-raspberry juice
1/8 teaspoon each ground cinnamon and cloves
1 cup firmly packed scented Pelargonium leaves such as 'Old Fashioned Rose,' 'Rober's Lemon Rose' or 'Limoneum' or a combination (plus more leaves and flowers for the jars, if desired)
½ cup White Zinfandel or Rosé wine
3-ounce packet liquid fruit pectin

In a large saucepan combine the sugar, juice, spices and pelargoniums. Bring to a boil and stir to dissolve the sugar. Boil 1 minute stirring constantly. Remove from heat and stir in wine and pectin. Strain, discarding the herbs. Ladle the hot jelly into clean jelly jars each containing a scented geranium leaf and some flowers, if desired. Leave ½-inch headspace. Cool slightly, cover with tight-fitting lids. Store in the refrigerator or freezer (or process in a hot water bath according to the instructions included with the pectin). Be sure to inform any gift recipients that the jelly needs to be stored in the refrigerator if it has not been processed in a hot water bath. Makes about 6 half-pint jars.

Recipe © Karen England

Next recipe: Lime Geranium Quince Honey

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