Nutmeg Scented Geranium Jelly Recipes

NUTMEG-SCENTED GERANIUM JELLY

Steps:

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

SCENTED ROSE OR GERANIUM CAKE

Steps:

• Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or 1 cup rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with 1 cup sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals.
• Generously butter and lightly flour a 13x9x2-inch baking pan. Arrange geranium flowers or other edible flower petals in a single layer on bottom of prepared pan; set aside. In a medium bowl, combine flour, lemon peel, and salt; set aside.
• Preheat oven to 375°F.
• In a very large mixing bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium to high speed for about 6 minutes or until very thick and pale yellow, scraping bowl frequently.
• Gently fold one-third of the flour mixture into the egg mixture. Repeat with remaining flour mixture. Gradually pour one-third of the melted butter over batter, gently folding to combine. Repeat with the remaining butter.
• Carefully pour the batter into the prepared pan over the flowers. Bake for about 30 minutes or until a wooden toothpick inserted into the cake comes out clean and the top is a light golden brown.
• Cool cake in the pan on a wire rack for 15 minutes. Loosen side of cake from pan by running a knife around edge of cake. Invert cake onto a large serving platter and cool completely.
• To serve, lightly sprinkle top of cake with Rose Geranium Flavored Sugar. Garnish with bouquet of fresh geranium flowers, if you like. Serve with whipped cream, if you like.