Nutmeg-Scented Geranium Jelly

1. 1

   Boil the apple juice and geranium leaves for 2 minutes in an 8 quart saucepan. Strain. Let the mixture cool overnight. you can do this step several days ahead and refrigerate the mixture until needed.

2. 2

   Combine the juice mixture, sugar, and lemon juice in an 8 quart saucepan. Boil, stirring frequently, over high heat for 5 minutes.

3. 3

   Add the pectin. Return the mixture to a boil, timing it for exactly 1 minute.

4. 4

   Remove the pan from the heat. Skim off any form. Add the grated nutmeg.

5. 5

   Add a drop or two of all-natural green food coloring, if using.

6. 6

   Pour the jelly into clean, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, add lids, and tighten rings.

7. 7

   Process in a boiling-water bath for 5 minutes. Adjust for altitude, if necessary.

8. 8

   Let the jars cool, check the seal, label, and then store them for about a week so the flavors can mingle.

9. 9

   *Note: Always make sure plants have not been sprayed with insecticides. If you are growing the plant yourself and you don't want bugs to eat it, spray it with a solution of 1/2 cup rubbing alcohol to 2 cups water.

* Per serving · 4 servings · Values may vary.

No additional tips available.