5 lb. crab apples or 12 med.-size apples
24 to 26 geranium leaves
5 c. water
2 (4 oz.) blocks paraffin
1 (1 3/4 oz.) pkg. powdered fruit pectin
1 tsp. BLAIR almond flavoring
1 tsp. BLAIR lemon flavoring
1 to 2 drops BLAIR red food color
8 c. sugar

Wash apples, remove blossom ends. Add water to apples; cover and simmer 15 minutes. Crush with masher and simmer 15 minutes longer. Place in jelly bag and allow to drip overnight for clearest juice. Add water to mixture to make 7 cups finished juice. Mix fruit pectin with juice in a 6 to 8 gallon saucepan over high heat. Bring to boil, stirring occasionally.

Add sugar, bring to hard boil that cannot be stirred down, boil 1 minute, remove from heat and skim off foam. Place 1 geranium leaf in each glass and pour jelly over it; replace first leaf with fresh leaf if it shrivels. Leave 1 leaf in each pint jar. Seal each jar; allow to sit overnight before removing. Yields: 12 (8 ounce) jars.