Lilac Jelly

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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 (8 oz) Jars

Ingredients

2 to 4 cups fresh lilac blossoms only the petals, no stems or green parts
4 cups water
2 Tbsp lemon juice bottled
1 box powdered pectin 1.75 oz or 6 Tbsp powdered pectin, see notes
4 cups granulated sugar
4 to 5 blueberries or blackberries optional, for color

Instructions

Harvest the Lilacs: Start by picking fresh lilac blossoms. Choose flowers that are in full bloom and avoid any green parts or stems, which can introduce bitterness. Gently pull the petals from the flowers and place them into a heatproof jar or bowl.
Make the Lilac Tea: Pour 4 cups of boiling water over the lilac petals, making sure they’re fully submerged. Let them steep for 15 to 20 minutes. For added color, muddle in a blueberry or two. Lilacs don’t give off any color in tea, so your jelly won’t have their lovely color unless you add a few blueberries into the mix for color.
Prepare Your Canning Equipment (optional): Get your water bath canner ready, and make sure you have clean canning jars and lids. You’ll need enough water in the canner to cover the jars by at least 1 inch, and the canner should be preheated to a gentle simmer. Canning is optional, but if canning, you can prepare the canner while your tea is steeping before you’ve made the jelly.
Strain the Tea: After steeping, strain the liquid through a fine mesh sieve or cheesecloth to remove the petals. What you have left is your lilac tea, a beautifully fragrant base for the jelly.
Add Lemon Juice: Stir in the 2 tablespoons of fresh lemon juice. The lemon helps balance the floral sweetness and also aids in setting the jelly.
Boil with Pectin: Bring the lilac tea to a boil in a large saucepan or jam pot. Once boiling, sprinkle in the powdered pectin, stirring constantly until it’s fully dissolved. Let the mixture boil for a full minute. (Don’t add the sugar until the pectin has boiled in the liquid for 1 full minute.
Add the Sugar: After the pectin has dissolved, add the sugar. Stir until the sugar is completely dissolved into the mixture. If you’re using a low-sugar pectin, you can adjust the sugar amount to your liking. The standard ratio is 1:1—4 cups of lilac tea to 4 cups of sugar, but you can reduce the sugar if you prefer a lighter, less sweet jelly.
Boil Again: Bring the mixture back to a full, rolling boil and cook for 1 more minute to ensure it thickens and sets properly.
Jar the Jelly: Once the jelly has boiled for the second time, remove the pot from the heat. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth before sealing with lids.
Seal the Jars: After filling the jars with hot lilac jelly, wipe the rims clean and place the lids on the jars. Screw on the metal rings until they're finger-tight.
Process in the Canner: Process the jars in a boiling water bath for 10 minutes (or 15 minutes if you’re above 6,000 feet in elevation).
Cool and Store: After processing, carefully remove the jars from the canner and place them on a towel to cool. Once they’ve cooled completely, you can store the sealed jars in a cool, dark place for 12-18 months. After opening, refrigerate the jelly and use it within a month.

Notes

Notes on Sugar and Yield

For standard pectin (like Sure-Jell), you’ll need to use a 1:1 ratio of liquid to sugar to ensure the jelly sets properly. For every 4 cups of lilac tea, you’ll need 4 cups of sugar. This results in a sweet, traditional jelly.
If you prefer a lower sugar jelly, consider using Sure-Jell Low Sugar pectin. This allows you to use less sugar (as little as 1-2 cups) while still achieving a nice set. The yield will be slightly less with low-sugar recipes, so expect 3-4 jars instead of 5.
Pomona's Universal Pectin is another great option if you're looking for a low-sugar jelly. Follow the instructions that come with the pectin using their recipe for mint jelly for the best results, as this pectin works differently.
Avoid liquid pectin—while it works, it requires a lot more sugar (about 7 cups for 4 cups of liquid) and is not the best choice for those looking to reduce sugar levels.

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