I have to make a true confession at the start of this post - before I made lilac jelly, I’d never made jelly before. I’ve preserved about a thousand different things, but have only made jam, preserves, and pickles. Jelly has always intimidated me. However, I learned last year that lilacs were edible and I learned this year that you can make lilac jelly. Once our lilacs went into overdrive blooming, I decided it was time to try it out.
I learned a few things in the process of doing this. First, lilac blossoms are downright sticky. The first step to making this jelly is to separate each little blossom from the whorl of blossoms that make lilacs so lovely. Expect excessively sticky fingers in this process. The second is that lilacs lend themselves to a lovely pink color after they have been infused. I had kind of expected a bland looking jelly and instead got these lovely little gems instead. Lastly, expect that your entire house will smell like lilacs for days. Definitely not a bad problem to have.
Once you have your lilac jelly, make use of it by spooning some into Greek yogurt, slathering it on a bagel with a little cream cheese, or adding some to a lemon drop martini. You won’t be disappointed.
Recipe is adapted from here.
Ingredients
- 2 cups lilac blossoms, washed (be sure to use flowers that haven't been treated with pesticides)
- 2 1/2 cups boiling water
- 1 lemon
- 1 box Sure Jell Pectin or 6 tablespoons Ball Real Fruit Classic Pectin
- 3 cups sugar
Instructions
- (Note - I really liked how quickly this set with the Ball Real Fruit Classic Pectin - if you can find this, I highly encourage using it with this recipe).
- Gently separate all lilac blossoms from their stems. Place the blossoms in a jar or bowl with a lid. Pour the boiling water over the blossoms. Let cool, cover, and place in the refrigerator overnight.
- Prepare 4 half pint or 7 four-ounce jars for canning.
- Strain the blossoms over a medium saucepan. Add the lemon juice, and pectin to the infusion and stir to combine. Bring to a rolling boil and add the sugar. Stir to dissolve and bring back to a boil. Once at a hard boil, cook for one minute. Skim off any foam that has formed.
- Ladle the jelly into your prepared jars. Leave 1/4 inch headspace. Boil in a hot water canner for 10 minutes. Remove from the water and set aside to cool.
- Jelly can be stored in a cool dark place for up to a year.
- Enjoy!
