2 cups azaroles (“mosphila”)
6 cups water
2-3 large (or 6-7 small) sweet pelargonium leaves (“kioulli”) (If you live outside Cyprus and cannot find fresh leaves, try a local health food store for dry leaves)
juice from half a lemon
1 & 1/3 cups sugar
1. In a large saucepan over the stove, bring to a boil and simmer the azaroles and water.
2. Once the azaroles have become soft (about 40 minutes), remove the azaroles and put them in a bowl. (You can use the actual azaroles later to make another type of jam, but that is a different recipe which will be published later.)
3. Pour the liquid remaining in the saucepan through a fine strainer (use a normal strainer with a cloth if necessary as in the picture collage above) into a bowl.
4. Pour the strained liquid back into the saucepan. You should have about 1 cup of liquid. Add 1.3 times the same amount of sugar (i.e. here, we had 1 cup of liquid, so we added 1 & 1/3 cups sugar). Add the pelargonium leaves. Put on the stove and bring to a boil then simmer, stirring occasionally to ensure the sugar melts.
5. After about 10 minutes, remove the pelargonium leaves and squeeze the juice of half a lemon into the liquid.
6. Simmer until setting point is reached. For this amount of liquid, it took about 15 minutes from when the sugar was added for setting point to be reached. You can tell that the setting point has been reached because the liquid will begin to froth at the top and from the way the liquid slowly drops off the stirring spoon, as in the picture collage above.
7. Remove from heat and leave for 1 to 2 minutes to cool. Pour into sterilized jam jars. Leave to cool and cover with lid.