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.