This Springtime Lilac Jelly is a pretty and delicious way to enjoy the tiny window of lilac blossom life that happens every spring. If you or your neighbors or friends have an abundance of these heady and fragrant spring flowers, lilac jelly is a not-too-perfumey-tasting way to make edible use of the blossoms.
For instructions on water bath canning, see this post from Spruce Eats. Oftentimes when I make jam or jelly, I make a batch small enough that I trust it will be eaten within a week or two, and I do not can using the water bath method. Instead, I simply ladle the jam or jelly into a sterilized jar and store in the refrigerator.Print
Beautiful, fragrant and tasty springtime lilac jelly
3 cups lilac flowers — no stems or branches
1/4 cup freshly squeezed lemon juice
4 cups sugar
1 package powdered pectin (1.75 oz or 4 Tbsp)
- Snip lilac blossoms from stems.
- Bring water to a rolling boil and pour over lilac blossoms using a heatproof container.
- Steep lilac blossoms overnight in the refrigerator, once the steeping water has cooled.
- Drain lilac blossoms from water and squeeze out liquid from petals. Strain to remove any sediment. You should have 2 1/4 cups of liquid. If not, add more water until you have 2 1/4 cups.
- Bring drained lilac liquid or “tea,” lemon juice and pectin to a vigorous and rolling boil. Skim of any scum if necessary. Add all of the sugar at once, stir with a whisk and boil for 1 minute. Remove from heat and ladle into sterilized jars, leaving 1/4 ” headspace. Wipe rims dry and secure lids.
- Process jars in a water bath for 10 minutes, remove rings, wipe dry, label and store.