This recipe for how to make lilac jelly is another one of my fun edible flower recipes! I am on a mission to make every edible flower recipe that I can. So far I have made dandelion, redbud and apple blossom jellies. Lilacs are one of my favorite flowers and I love my one lone lilac bush when it blooms every spring! It was one of the first things I planted when I moved here about 20 years ago and is still blooming strong! Not only are lilac bushes beautiful but they have an awesome heady aroma.
Basic Steps For Making Lilac Jelly
- Pick or cut the lilac blossoms from the lilac tree
- Pull the petals off the stems
- Add 4 cups boiling water to the petals
- Place in refrigerator for 24 hours
- Strain the petals from the liquid
- Add liquid to the pot and bring to a boil
- Next add lemon juice and powdered pectin, bring to a boil for one minute, and stir continuously
- Add 4 cups of sugar, stir to dissolve, and boil for 1 to 2 minutes
- Ladle the jelly into canning jars and water bath can for 10 minutes
Detailed Instructions for Making Lilac Jelly
Pick or cut the lilac flowers from lilac bushes.
Remove the flower petals from the stem and leaves. I used this device when I picked a bunch of lilac flowers to dry and it worked pretty good. I had purchased it to remove herb leaves from the stems, but it worked pretty good for the lilacs also. You need 2 to 4 cups of petals.
Place the petals in a large bowl or quart mason jar.
Add 4 cups of boiling water to the petals to make lilac tea.
Place the lilac tea in the refrigerator for 24 hours and let it steep overnight.
It is different with lilacs depending on the color of lilacs. Colors vary from dark purple, light purple to white lilacs. My lilacs are kind of a light purple and the color of tea and the jelly is a tan color. Dark purple flowers can produce a more purple tea.
The next day, strain the petals from the liquid with a fine mesh sieve or cheese cloth.
Squeeze the remaining liquid from the petals. You should have about 4 cups of lilac tea.
Add the strained liquid to a large pot or medium saucepan and add 2 tablespoons of lemon juice and a package of powdered pectin (sure jell) and stir well. Heat on high heat and bring to a full boil.
Add 4 cups of sugar slowly to the lilac jelly mixture and stir to dissolve.
Bring to a boil and boil for 1 to 2 minutes. Turn off the heat and ladle the hot jelly into the canning jars. I used 5 half pint jars and 2 4-oz jars. These sizes are often referred to as jelly jars. Fill the jars to 1/4 inch headspace. Wipe jar rims with a damp cloth or wet paper towel and remove the air bubbles.
Add the jars to the water bath canner and process at a rolling boil for 10 minutes. I use the Ball electric water bath canner and love it.
Remove the hot jars from the boiling water bath with a jar lifter and place them on a dish towel on the counter. Do not disturb for 24 hours. Note: Sometimes it takes at least a day or more for the jelly to completely set up. Most of the time they are not quite set when you remove them from the canner.
Low Sugar Option
If you want to use less sugar, use low sugar pectin instead of regular and add less sugar to the recipe (as little as 1-½ cups).
Enjoy!
Enjoy the beautiful sweet lilac flower jelly with the slightly floral taste. It is so fun to make delicious floral jellies from different edible flowers, and so fun for kids also. The different jellies make great gifts!
See my website at www.HawkPointHomestead.com for more flower jellies including my dandelion jelly recipe, redbud jelly recipe, red clover jelly recipe and apple blossom recipe. Also for my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
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Lilac Jelly Recipe
A wonderfully delicious edible flower jelly - Lilac Jelly! A great use of those beautiful spring blossoms!
Ingredients
- Lilac petals
- 4 cups of water
- 1 package powdered pectin
- 2 Tbsp. lemon juice
- 4 cups sugar
Instructions
- Pick or cut the lilac flowers from the lilac tree
- Pull the petals off the stems
- Add 4 cups boiling water to the petals
- Place in refrigerator for 24 hours
- Strain the blossoms from the liquid
- Add liquid to the pot and bring to a boil
- Next add lemon juice and powdered pectin, bring to a boil for one minute, and stir continuously
- Add 4 cups of sugar, stir to dissolve, and boil for 1 to 2 minutes
- Ladle the jelly into canning jars and
- Wipe the rims and remove the air bubbles, add lids
- Water bath can and process for 10 minutes at a rolling boil
- Remove the jars and place on a dishtowel on the counter
- Do not disturb for 24 hours
Notes
Note: Sometimes it takes at least a day or more for the jelly to completely set up. Most of the time they are not quite set when you remove them from the canner.
