4 lbs cooking apples
3 1/2 cups water
White or preserving sugar
Juice of 2 lemons
15 scented geranium leaves

Chop the apples roughly, leaving the skin, stalk and pips.

Put in a large pan with the water and simmer until soft.

Strain for several hours through a jelly bag or muslin; do not squeeze the
fruit pulp through or the jelly will be cloudy. 

Measure the juice into a preserving pan and for every 2 cups of juice add 1 pound of sugar.

Add the lemon juice and the geranium leaves.

Stir over a low heat to dissolve the sugar, then boil rapidly until set, for about 10 minutes.

Quickly remove the leaves and pour into clean, warm jars.

Cover the jars while the mixture is still hot.