How to make
Put the water and sugar in a pot on the stove to boil into a semi-thick syrup. If you prefer it sweeter, add more sugar.
Clean the apples from their seeds and grate them over the sugar syrup, while it is away from the heat. Add the cinnamon sticks and place the pot back onto the hob.
Boil the apple jam until it thickens, by adding the geranium at the end, if you like. 2-3 minutes before removing it from heat, stir the citric acid in it.
Pour the hot jam into dry, warmed jars, by removing the cinnamon. Close them and turn them upside down. Store them in a cool place.
