Select sound tart apples. Wash and cut off blossom ends. Cut into quarters and barely cover with water. Cook until fruit is tender. Press through a jelly bag and strain. Measure and bring to a boil. Add 3/4 cup sugar for each cup of juice. Place 5 or 6 fresh rose geranium leaves in the juice. Boil rapidly to the jelly stage. Tint rose color if desired. Remove geranium leaves. Pour into sterilized glasses and seal at once.