Rose Geranium Jelly

Put leaves in a bowl. Pour four cups of boiling water over them and leave overnight to create an infusion. The next day, core and stem the apples but do not peel. Chop into 1 inch chucnks (should be about 2 cups) Put the reaming 2 cups of water in a pan, add the apples and cook over low heat until the apples are mushy (about 15-20 minutes). Remove apples from heat and put through a food mill or fine mesh strainer. You'll end up with a bowl of pale green pulp. Discard the remaining peels. Rinse a jelly bag with water, wring it out and hang over a large bowl. Remove and discard the geranium leaves and add the infusion to the jelly bag. Leave it for about two hours to drip through. Should be about 4 cups of liquid. Pour that liquid into a non reactive pan and add sugar. Heat over medium low heat and stir to dissolve sugar. Continue to cook, stirring for 30 minutes, when it reaches 220 F, it's done. Remove from heat, skim and discard surface foam. Ladle into hot dry sterilized jars, filling to within 1/4 inch of the rims. Seal with parafin.