Nutmeg-Scented Geranium Jelly

Also from "Preserving the Harvest". Carol Costenbader says, "You'll find this aristocratic concoction in specialty food stores. Now that you have the recipe, you can wow your family and friends." You'll need to start this a day ahead so the leaves can steep overnight.

• Ready In: 20 mins
• Serves: 48
• Yields: 6 half-pints

Ingredients

• 4  cups  apple juice
• 2  cups  nutmeg-scented  geranium leaves, washed and dried*
• 5  cups sugar
• 3  tablespoons fresh lemon juice
• 3  ounces  liquid pectin
• 1⁄4 teaspoon  freshly grated nutmeg
• 1 -2  drop  all-natural  green food coloring (optional)

Directions

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. Combine the juice mixture, sugar, and lemon juice in an 8 quart saucepan. Boil, stirring frequently, over high heat for 5 minutes.
3. Add the pectin. Return the mixture to a boil, timing it for exactly 1 minute.
4. Remove the pan from the heat. Skim off any form. Add the grated nutmeg.
5. Add a drop or two of all-natural green food coloring, if using.
6. Pour the jelly into clean, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, add lids, and tighten rings.
7. Process in a boiling-water bath for 5 minutes. Adjust for altitude, if necessary.
8. Let the jars cool, check the seal, label, and then store them for about a week so the flavors can mingle.
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.