Rose geranium jelly is made by flavoring apple jelly. Wash the apples but do not peel or core. Quarter the apples and barely cover with water. Simmer until tender. Get the juice and put it through a jelly bag, measure apple juice and return it to the stove. When it is boiling add 3/4 cup sugar per cup juice. Boil on to a jelly stage. When almost done put a few rose geranium leaves into the boiling jelly. They quickly give off their flavor. Dip them up and down until you have the desired taste and fragrant smell. Use 2 or 3 leaves for each pint. Tint a rose color with food coloring. Remove the leaves. Pour the jelly into your jars and seal.