Lemon-Geranium Strawberry Jelly

comments (3) July 30th, 2008

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Click To Enlarge Photo: Boyd Hagen

2 cups strawberry jelly
1/4 to 1/3 cup (depending on strength), loosely packed, thin ribbons of lemon geranium leaves
2 large, flat lemon geranium leaves; or 2 sprigs if leaves are small

Makes 2 half-pint jars

Sterilize the jars, preferably wide-mouthed ones. Combine the jelly and ribbons of leaves in a small heavy saucepan. Cover and melt over lowest heat without simmering—set it on a Flame Tamer, if you have one. Heat for about 20 min.,
and stir frequently.

Place a whole leaf in each hot, sterilized jar, and pour the liquid jelly through a strainer into the jars. If a large leaf has curled up, coax it open with a chopstick. Wipe the rims of the jars and set on the lids. The jelly will keep in the refrigerator for at least 3 weeks. To store unre­frigerated at least 6 months, process in a boiling water bath.

Note: The recipe may be doubled.

Recipe by Sylvia Thompson
December 1997
from issue #12

posted in: herbs

Comments (3)

ericrooster writes: Nice... It has little tangy taste that I like it
Posted: 1:54 am on November 3rd
hankrooster writes: Looks testy
Posted: 4:18 am on July 22nd
ericfullar writes: Amazing
Posted: 1:11 am on May 19th
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