Lilac Jelly Recipe

Lilac Jelly is a beautiful and unique way to preserve the taste of spring. The delicate flavor of lilac blossoms is infused into a sweet jelly, creating a truly special treat. This recipe is surprisingly easy to make, and the results are sure to impress.

Lilac jelly is not only delicious but also quite versatile. It can be enjoyed on toast, scones, or even used as a filling for cakes or pastries. For a truly decadent experience, pair it with a dollop of whipped cream or mascarpone cheese.

Ingredients

• 2 cups fresh lilac blossoms, picked from untreated bushes
• 4 cups water
• 1 cup fresh lemon juice
• 4 cups granulated sugar
• 1 box (3 oz) powdered pectin

Directions

1. Prepare the lilac blossoms: Gently remove the lilac blossoms from the stems, discarding any leaves or debris. Wash the blossoms carefully in cool water to remove any dirt or insects.
2. Make the lilac infusion: In a large saucepan, combine the lilac blossoms and water. Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes. Remove from heat and let steep for at least 2 hours, or overnight for a more intense flavor.
3. Strain and cook the jelly: Strain the lilac infusion through a fine-mesh sieve, discarding the solids. In a clean saucepan, combine the strained lilac infusion, lemon juice, and sugar. Bring to a rolling boil over medium-high heat. Add the pectin and stir constantly for 1 minute. Let boil for an additional minute.
4. Canning (optional): For shelf-stable jelly, prepare your canning jars and lids according to standard canning procedures. Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean and seal with lids. Process in a boiling water bath canner for 10 minutes.
5. Cooling and storage: If not canning, ladle the hot jelly into clean jars. Let cool completely at room temperature, then store in the refrigerator for up to 2 weeks.