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Rose Geranium Jelly Recipe

Rose Geranium Jelly Recipe

About 2 pints



1 cup boiling water

1/2 cup packed, torn rose geranium leaves

1 can unsweetened frozen apple, juice concentrate

1 package powdered fruit pectin

2-3 tablespoons lemon juice

1 tablespoon white distilled vinegar

Pinch salt

3 1/3 cups sugar


Pour boiling water over rose geranium leaves in small bowl, let stand until cool. Strain, discard rose geranium leaves. Combine rose geranium water and apple juice in 2-cup measure, add water to measure 2 cups. Heat juice mixture and remaining ingredients, except sugar, to boiling in large saucepan, stir in sugar and return to boiling, stirring. Boil hard 1 minute, stirring. Pour into sterilized pint jars, seal and cool. Refrigerate up to 1 month.

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