Lilac Jelly

Name: Lilac Jelly
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 30 min
Yield: 80 tablespoons
Ingredients: 4 cups lilac petals; 4 cups water; 2 tablespoons lemon juice; 4 tablespoons classic pectin; 4 cups sugar

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Prep Time
1 hr
Cook Time
mins
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings
80 tablespoons
Calories
41 kcal
Course
Condiments
Cuisine
American

Lilac Jelly

Luna Mayo

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This Lilac Jelly is an easy, delicious and beautiful floral jelly that you can use so many ways. From appetizers to baked goods.

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Ingredients

Servings

4 cups lilac petals
4 cups water
2 tablespoons lemon juice
4 tablespoons classic pectin see recipe notes
4 cups sugar

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Instructions

Shake you lilac blooms after picking to remove any bugs or dirt. If you'd like you can rinse them in cool water.
Remove the purple or white petals from the small green sepals that hold them to the branch. (See photo in article above.)
Boil the water. Pour the water over the petals. Let this "tea" steep for 10 minutes to overnight to achieve the color and flavor that you would like to use. I usually let it steep about 30 minutes if I have dark purple blossoms. (Put the tea in the refrigerator after it cools to room temperature)
Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove.
Add the lilac tea, (you should end up with 3-3½ cups of tea) pectin and lemon juice in a large saucepan. Bring to a boil that can't be stirred down.
Add sugar all at once. Stir constantly until the jelly come to a full rolling boil again. Boil for one minute. Remove from heat.
Ladle hot jelly into hot jars leaving ¼ inch headspace. Remove bubbles if necessary.
Wipe the rim of the jars clean with a damp paper towel to remove any debris.
Center the lid on the jar. Screw on the bands fingertip tight.
Process jars for 10 minutes, adjusting for altitude. After processing is complete, let jars rest in the hot water for at least 50 minutes so that they cool slowly. This will eliminate siphoning.
Remove jars to the counter and leave undisturbed for 12-24 hours until fully cooled. Store jars in a cool, dark place for at least one year.

Equipments used:

Notes

Makes five half pints.
You can make a low sugar version by substituting low sugar pectin and decreasing the sugar to 1-2 cups.
Pro Tips
Ways to use it
The color of your lilac blooms will affect the color of the jelly. White blooms will make a slightly yellow jelly. Lilac colored blooms will make a pink jelly. Dark purple blooms will make a purple jelly.
If you would like the jelly a darker color, you can add mashed blueberries or blackberries to the tea while it is steeping.
Since the jelly is processed for more than 10 minutes, there is no need to use sterilized jars.
This recipe is fine for a water bath canner.
Use blooms that have not been sprayed with any chemicals, insecticides or inorganic fertilizers.
Lilac jelly is delicious on toast or a bagel with butter. It will transport you back to spring in the middle of winter.
It makes an amazing peanut butter and jelly sandwich.
Top a cracker or English muffin with some cream cheese and a dab of lilac jelly.
Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese or queso fresco.
Use it as a filling for cookies, cakes and cupcakes. Use some lilac sugar to make the dough to make them extra special.

Nutrition Information

Show Details

Calories 41kcal (2%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 2mg (0%) Potassium 1mg (0%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 1IU (0%) Vitamin C 1mg (1%) Calcium 1mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 80tablespoons

Amount Per Serving

Calories 41 kcal

% Daily Value*

Calories	41kcal	2%
Carbohydrates	11g	4%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	2mg	0%
Potassium	1mg	0%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	1IU	0%
Vitamin C	1mg	1%
Calcium	1mg	0%
Iron	1mg	6%