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Rose Geranium Jelly. Mrs. Samuel Bartram. Recipe

History of Rose Geranium Jelly:

Rose geranium jelly is a unique and delicious variation of traditional apple jelly. This recipe dates back to the late 19th century and is attributed to Mrs. Samuel Bartram. Rose geranium, also known as Pelargonium graveolens, is a fragrant plant with small pink flowers and velvety leaves. It is native to South Africa and has been widely cultivated for its pleasant aroma and medicinal properties.

Fun Fact: Rose geranium was brought to Europe in the 17th century by Dutch traders who discovered its delightful scent while visiting the Cape of Good Hope. It quickly gained popularity among European gardeners and eventually found its way into various culinary preparations.

The combination of apple jelly and rose geranium creates a tantalizing fusion of flavors, with the fruity sweetness of the apples perfectly complemented by the floral and herbal notes of the rose geranium. The result is a jelly with a unique and peculiarly delightful taste that is sure to impress your family and friends.

Rose Geranium Jelly Recipe:

Ingredients:
- 5 lbs of apples, cored, peeled, and chopped
- 1 cup of water
- 3 cups of granulated sugar
- Juice of 1 lemon
- 1 large or 2 small leaves of rose geranium

Instructions:
1. In a large pot, combine the chopped apples and water. Bring to a boil over medium heat and cook until the apples are soft and mushy, about 20-25 minutes.

2. Once the apples are cooked, pour the mixture into a fine-mesh sieve or cheesecloth-lined colander set over a large bowl. Allow the juice to strain for at least 2-3 hours, or preferably overnight.

3. Measure the strained apple juice and transfer it to a clean, deep pot. For every cup of juice, add 3/4 cup of granulated sugar. Stir well to dissolve the sugar.

4. Place the pot on the stove over medium heat and bring the mixture to a gentle boil. Add the lemon juice, which helps enhance the natural flavors of the apples.

5. Simmer the mixture, stirring occasionally, until it reaches the gel point. This can take anywhere from 30 minutes to an hour, depending on the desired consistency. To test for the gel point, place a small saucer in the freezer for a few minutes. Spoon a small amount of the jelly onto the cold saucer and let it cool. If it wrinkles when pushed with a finger, it has reached the desired consistency.

6. Just moments before the jelly is done, drop one large or two small leaves of rose geranium into the pot. Stir gently to infuse the jelly with the delightful flavor of the rose geranium.

7. Remove the pot from the heat and skim off any foam that may have formed on top. Carefully pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to ensure proper preservation.

8. Allow the jars to cool completely before storing them in a cool, dark place. The jelly will continue to set as it cools.

Similar Recipes:

If you enjoy the unique flavor combination of rose geranium and apple, you might also like to try these similar recipes:

1. Rose Geranium and Apple Pie - Incorporate finely chopped rose geranium leaves into your favorite apple pie recipe for a delightful twist on a classic dessert.

2. Rose Geranium and Apple Cake - Add chopped rose geranium leaves to your favorite apple cake recipe to infuse it with a lovely floral flavor.

3. Rose Geranium and Apple Chutney - Create a tangy and aromatic chutney by combining apples, vinegar, sugar, and rose geranium leaves. This versatile condiment pairs well with cheese, meats, and crackers.

4. Rose Geranium and Apple Sorbet - Blend fresh apple juice with rose geranium leaves, sugar, and a squeeze of lemon juice. Freeze the mixture in an ice cream maker for a refreshing and floral dessert.

These are just a few examples of how to incorporate the delightful flavor of rose geranium into different dishes. Be creative and experiment with this unique ingredient to discover your own signature recipes.

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