Place the flowers in a large bowl or quart mason jar.

Add boiling water to the lilac flowers. 

After the tea cools put it in the refrigerator for 24 hours. Then the next day, strain the flowers from the tea using a fine mesh sieve, cheese cloth or coffee filter.

Add the lilac tea to a large pot or saucepan and add pectin and sugar. 

Turn off the heat and ladle the hot jelly into the canning jars.

Fill the jars to 1/4 inch headspace. Wipe jar rims with a damp cloth or wet paper towel and remove air bubbles. Process in hot water bath.