Quick Rose Geranium Apple Jelly
- ? cup fresh or frozen raspberries
- 5 large rose geranium leaves
- 1 10 ounce jar apple jelly
Place the raspberries in a strainer over a bowl and press with the back of a spoon to extract the juice. Set the juice aside. Place the apple jelly in a small saucepan and bring to a boil over medium heat.
Chop the rose geranium leaves and tie up in cheesecloth. Add to the apple jelly and stir well. Add the raspberry juice and boil for one minute. Cover and remove from heat.
Allow to cool for 20 minutes and squeeze liquid from the cheesecloth and discard. Place in a jar and seal. Keeps well in the refrigerator for several weeks. Spread lightly over store bought pound cake or the rose geranium cake above.
Article Type: Tip