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.