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A recipe to make in the spring and early summer when the fresh green growth of rose-scented geraniums contain their full perfume.

1 small bunch of rose geranium leaves, 4 cups of water, 5 cups sugar, 125g powdered pectin, 1 teaspoon allspice, a few drops of red food colouring, juice of one large lemon.

Wash the geranium leaves and steep them in the sugar together with the allspice and lemon juice for an hour or so. Place all into a saucepan with the water. Bring to the boil, strain, then add the pectin and bring to the boil again, stirring for about a minute before adding the food colouring. Pour into small sterilised jars containing a rose scented leaf, then seal.

Use with roast meat, as a spread for scones or add to pastries, such as cumin drop buscuits (recipe below).

170g butter, 2 teaspoons cumin seed, 1 cup sugar, rose geranium jelly,  2 eggs, 3 cups self-raising flour, pinch salt.

Cream butter and sugar, beat in eggs one at a time. Fold in sifted flour and salt and add the cumin seed. Form into small balls and roll in sugar. Then make a depression in the centre and fill with rose geranium jelly. Bake in a moderate oven at 190 degrees C until lightly brown, then cool on a tray.



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