Lilac Jelly

5 from 2 votes

This delicately floral lilac jelly captures the scent of spring in a jar. Made from a simple lilac tea and lightly sweetened, it’s perfect for spreading on toast, pairing with soft cheeses, or serving with desserts. A few berries give it a lovely blush of color without altering the floral flavor.

Prep Time15

Cook Time5

Canning time10

Total Time30

Course: Jelly

Cuisine: American

Keyword: flower jelly

Servings: servings, Makes 5 to 6 half pint jars

Ingredients

For Lilac Tea

2 to 4 cups fresh lilac blossoms only the petals, no stems or green parts
4 cups water
4 to 5 whole blueberries or blackberries optional, for color

For Lilac Jelly

1/4 cup bottled lemon juice or 1 tsp citric acid
4 cups lilac tea strained from above
1 box powdered pectin 1.75 oz or 6 Tbsp powdered pectin, see notes
5 cups granulated sugar

Instructions

Pluck the lilac petals from the clusters, leaving behind all stems and green parts, which are bitter. Place the petals in a heatproof jar or bowl.
Pour the boiling water over the petals so they're fully submerged. For color, muddle in a few blueberries or blackberries. Cover and steep for 15 to 20 minutes.
Strain the tea through a fine mesh sieve or cheesecloth to remove the petals and berries.
Pour the tea into a large pot and stir in the lemon juice. Bring to a boil over medium-high heat.
Whisk in the powdered pectin until dissolved and boil hard for 1 minute. Don't add the sugar yet, or the jelly won't set.
Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from heat and skim off any foam.
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off heat and let jars rest 5 minutes before removing. Cool undisturbed for 12 to 24 hours before checking seals. If not canning, refrigerate up to a month or freeze up to 6 months.

Notes

Important Note: Lilac flavor varies a lot from plant to plant, so before you make a full batch, steep a small cup of tea, stir in a little sugar, let it cool, and taste it. Most lilacs make lovely jelly, but the occasional bush just isn't good, and a quick taste up front saves you from a batch you won't enjoy.

Lilac Blossoms: Use only the fragrant petals, with the stems and green parts removed, since those turn the jelly bitter. Common lilac (Syringa vulgaris) is the one to use, picked from a bush that hasn't been sprayed.

Adding Color: Lilacs don't release color into the tea, so the jelly is pale on its own. Muddle a few blueberries or blackberries into the steeping water for a soft purple tint without changing the flavor.

Use Bottled Lemon Juice: Bottled lemon juice holds a steady acidity that fresh lemons don't, and that acid is what makes the jelly safe to can. Use the full amount and don't cut it back. Citric acid works too, at 1 teaspoon for the 1/4 cup of lemon juice.

Don't Double the Batch: Jelly sets on a fixed ratio of liquid, sugar, and pectin, and a doubled pot often won't gel. Make single batches one after another instead.

Give It Time to Set: Pectin jelly can take a full day or two to firm up. If it's still loose after that, hold off on re-cooking and check the troubleshooting guide first.

Low Sugar Option: For a lighter jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the mint jelly directions on the package. With Pomona's, raise the lemon juice to 1/2 cup, since it has no added citric acid in the powder. Less sugar also means a smaller yield.

Make the Tea Ahead: You can steep the lilac tea and refrigerate it for a day or two before turning it into jelly, which splits the work nicely.

Storage: Sealed, processed jars keep on the shelf for 12 to 18 months. Without canning, store in the fridge for up to a month or the freezer for up to 6 months, and refrigerate after opening.

Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.

Nutrition