GERANIUM JELLY
! This is something quite new in the ; way of pi-eserves. Take 3 or 41b apples, loaf- or preserving-sugar, sweet-scented geranium-leaves. Wash and dry apples and put whole and unpeeled into a deep earthenware jar; stand this in a baking-tin half-filled with water and simmer all day until juice is extracted. When the apples are reduced to pulp strain through a jelly-bag, adding just a little water to extract the j utmost from the apples. Measure juice and allow lib sugar to each i pint. Heat sugar gently in baking- : tin in oven or on stove. Put juice in preserving-pan with a handful of ! geranium-leaves, boil for 20 minutes : and add sugar. Stir with a wooden ; spoon until sugar has melted, then | let liquid boil rapidly for 1 minute. Take off fire, pour at once into heated pots or moulds, removing the j leaves, and tie down covers.
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Bibliographic details
Sun (Auckland), Volume III, Issue 868, 11 January 1930, Page 24
Word Count
149GERANIUM JELLY Sun (Auckland), Volume III, Issue 868, 11 January 1930, Page 24
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