How to Make Lilac Jelly (Yes, Lilacs are Edible)
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Lilac jelly is one of the easiest flower jellies to make, because the lilac flowers are so abundant. They’re one of my favorite parts of spring, with their heady aroma filling the countryside.
We had a bumper crop of lilacs this year. My neighbor commented that his lilac bushes so full of blossoms that he couldn’t see the leaves. Our lilac bush was loaded, too, so it seemed like a good year to experiment with eating some of the flowers.
A friend made candied lilacs for her daughter’s birthday by brushing the blossoms with egg white and sprinkling them with superfine sugar. I didn’t think that would have much appeal for my boys, as they generally prefer volume to intricacy.
Lovely Lilac Jelly Recipe
Instead, I went hunting for a lilac jelly recipe. You could also adapt this recipe for use with any strong flavored/scented edible flowers.
Make sure that your lilacs (or other blooms) have not been sprayed with chemicals, and avoid high traffic areas. (Well traveled roadsides are not good for foraging.)
See our Edible Flowers List for more flower jelly ideas.
The flowers I used for my jelly were light purple, which gave me a bright yellow jelly. Dark purple flowers will give you a darker jelly.
Make sure to pull the blossoms off of the stems, as stems can make the jelly bitter. You don’t need to wash the flowers unless you think they might be dusty. (They get sterilized by boiling water and the canning process.)
Note that although the recipe card has an option to double or triple the recipe, it’s best to make it in single batches. With a double or triple batch, it takes longer for the jelly to heat through. The quality will be better with a single batch at a time.
Ingredients
- 2 cups packed lilac blossoms, no leaves, no stems
- 2 1/2 cups boiling water
- 1/4 cup lemon juice
- 4 cups sugar
- One box Sure-jell powdered pectin (1.75 oz, or just over 4 tablespoons pectin)
Instructions
First, infuse the blossoms in the water to make a “lilac tea”.
Place the blossoms in a heat resistant container and pour the boiling water over. Allow them to steep 8 hours or overnight.
When ready to can, sterilize four 8-ounce jars or eight 4 ounce jars, keep hot. Heat lids and rings in hot water, keep warm but not boiling. Fill water bath canner and bring to boil.
Strain the flowers out of the water. Squeeze dry. You should have 2 1/4 cup of lilac infused water. Add more water if needed.
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I allowed the strained liquid to sit in the refrigerator overnight, and then poured it off carefully. This allowed some of the particles to settle out of the infusion, resulting in a clearer jelly.
Place the flower infusion, lemon juice, and pectin in a large heavy bottom pot. Bring to a rolling boil.
Add sugar all at once, return to boil. Boil for one minute, stirring constantly. Skim foam if needed. Remove from heat.
Ladle jam into hot, sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids.
Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
Remove jars from canner and allow to rest until cool. (I prefer overnight.) Remove rings, wipe any drips and label for storage.
Makes around 4 half pint jars or 8 – 4 ounce jars.
Print Friendly Recipe
PrintLilac Jelly
A simple lilac jelly recipe to share or enjoy at home.
- Yield: 4 cups 1x
- Category: Jelly
- Method: Canning
- Cuisine: American
Ingredients
- 2 cups packed lilac blossoms, no leaves, no stems
- 2 1/2 cups boiling water
- 1/4 cup lemon juice
- 4 cups sugar
- One box Sure-jell powdered pectin (1.75 oz, or just over 4 tablespoons pectin)
Instructions
First, infuse the blossoms in the water to make a “lilac tea”.
Place the blossoms in a heat resistant container and pour the boiling water over. Allow them to steep 8 hours or overnight.
When ready to can, sterilize four 8-ounce jars or eight 4 ounce jars, keep hot. Heat lids and rings in hot water, keep warm but not boiling. Fill water bath canner and bring to boil.
Strain the flowers out of the water. Squeeze dry. You should have 2 1/4 cup of lilac infused water. Add more water if needed.
Place the flower infusion, lemon juice, and pectin in a large heavy bottom pot. Bring to a rolling boil.
Add sugar all at once, return to boil. Boil for one minute, stirring constantly. Skim foam if needed. Remove from heat.
Ladle jam into hot, sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids.
Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
Remove jars from canner and allow to rest until cool. (I prefer overnight.) Remove rings, wipe any drips and label for storage.
Makes around 4 half pint jars or 8 – 4 ounce jars.
Notes
I allowed the strained liquid to sit in the refrigerator overnight, and then poured it off carefully. This allowed some of the particles to settle out of the infusion, resulting in a clearer jelly.
I found the flavor to be very mild and lightly floral. It improved overnight. (I saved the skimmed jelly and put it in the refrigerator to sample.)
My youngest said, “I liked it. It was very yummy!”
It’s high in sugar, so this certainly falls into the “treat” category, but it was a fun experiment. My neighbor was shocked to find out that her lilacs were edible. 🙂
More Made from Scratch Recipes and Information on Using Wild Plants for Food and Medicine
Don’t forget to check out the Recipes page for more jam and jelly recipes, including:
- Elderberry Jelly Recipes – Low Sugar and Sure-Jell Options
- Violet Jelly
- Low Sugar Dandelion Jelly
- Queen Anne’s Lace Jelly with Currants
- Apple Blossom Jelly – A Great Use for Flowering Crab Apples
Originally posted in 2013, last updated in 2020.