Lilac Jelly
A simple lilac jelly recipe to share or enjoy at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: Jelly
- Method: Canning
- Cuisine: American
Ingredients
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- 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
- Prepare the Lilac Infusion. After steeping, strain out the blossoms and squeeze them dry. You should have about 2 1/4 cups of lilac infused liquid. Add a little water if needed. For clearer jelly, you can refrigerate the infusion overnight and carefully pour off the liquid, leaving sediment behind.
- Cook the Jelly. In a large heavy bottom pot, combine: Lilac infusion, Lemon juice, Pectin. Bring to a rolling boil over medium-high heat. Add the sugar all at once and return to a full rolling boil. Boil for 1 minute, stirring constantly. Skim foam if needed, then remove from heat.
- Fill and Process Jars. Ladle the hot jelly into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and screw on the lids. Place jars in a boiling water bath canner and process for 10 minutes (adjust for altitude if needed). Remove jars and let them cool undisturbed.
Notes
Making Lilac Tea (The Base for Your Jelly)
To begin, you’ll create a lilac tea using the blossoms. Remove flowers from stems (stems can make jelly bitter). Place blossoms in a heat-safe container. Pour the boiling water over the flowers.
This creates your infused water, which will carry the lilac flavor into the finished jelly. Let the mixture steep for 8 hours or overnight. You don’t need to wash the flowers unless you think they might be dusty.
Find it online: https://commonsensehome.com/how-to-make-lilac-jelly/