4 lbs. cooking apples
12 geranium leaves
5 c. water
Sugar as necessary

Wash and cut up apples, but do not peel or core them. Wash geranium leaves, removing any part that is imperfect. Put apples and geranium leaves into a pan with water; simmer until soft. Put mixture into a jelly bag or double thickness of cheesecloth; let drain overnight. Measure juice and add equal amount of sugar to juice. Dissolve sugar in juice over low heat; bring mixture to full rolling boil; boil for a few minutes or until setting point is reached. Skim any foam from jelly; pour jelly into hot sterilized jars and seal or cover with paraffin. Yield: 5 1/2 cups.