Cut off all spots and decayed places on the apples. Do not core or peel them. Use abut 8 dozen apples. Fill the preserving pan and cover the fruit with spring water, cook until pulpy. Pour the fruit into a cotton bag and let them strain all night. Do not squeeze the bag too hard or you will get cloudy jelly. Next day add 1 pound sugar for every pint of juice; put in several plum fresh rose geranium leaves. Let this mixture boil 20 minutes. Take out and discard the geranium leaves. Skim it well. Put either into shapes or pots, cover it the next day. It ought to be quite stiff and clear.