I love when readers send in their canning recipes! The last recipe Susan submitted for Canned Pickled Dill Carrots was a super hit, so I was pretty excited when she submitted another one. This time, she’s using lilacs to make jelly, which is a first for me. I’m so excited to try it out. Here’s what Susan had to say:
Hi Mavis!
My lilacs are blooming, so I decided to make this Lilac Jelly. I will be using these for gifts – kind of a “gourmet” item. I hope to make another batch before my flowers “rust” and are gone.
Ingredients
2 cups lilac blossoms, no leaves or stems
2 1/2 cups boiling water
2 drops purple food coloring, OPTIONAL {the color of the jelly will be a golden/yellow otherwise. I add the coloring for aesthetic appeal.}
1/4 cup lemon juice
1/2 teaspoon butter {for less foaming}
4 cups sugar
One box powdered pectin
Directions
Place the blossoms in a glass bowl and pour the boiling water on them. Let this steep on the counter overnight {or approximately 8 hours}. Strain the flowers out of the water. Squeeze dry, adding the liquid into what you already have. You should have roughly 2 1/4 cups infused water. Add more water if needed.
Place the flower infusion, lemon juice, butter and pectin in a large heavy bottomed pot. Bring to a boil. Add sugar all at once. Return to boil. Boil 1 minute, stirring constantly.
Ladle jelly into clean, sterilized jars, leaving 1/4″ head space. Wipe rims and screw on the lids. Process for 10 minutes in a water bath canner.
Makes 5 half pint jars {5 cups}
Susan 🙂
Thanks for sharing another great recipe, Susan!
Thanks so much for sharing Susan. They look so pretty and sound delicious!
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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Victoria says
Oh my goodness! I will have to try this when my lilacs come in. I probably shouldn’t admit this in public but I used to eat lilac blossoms as a child.
Susan says
Me, too!! With a friend. LOL!!
Growing up we had 2 white, 2 dark purple and 2 light purple trees right out our back door. To this day, lilacs are my favorite.
E in Upstate NY says
Made this last year. Used neighbor’s deep dark purple flowers. What a disappointment! Was a sallow yellow! Didn’t want to use food coloring to change color. House smelled wonderful while making. Flavor was ok. Glad I tried, won’t make it again.
Lisa Julia says
i think the lilac ‘tea’ is better if the water is hot but not boiling. boiling water cooks the lilacs so they are almost like a vegetable. I also think using a couple blueberries is a natural way to add back some pretty color.
elizabeth says
I bet this jelly is really good. I’ve made dandelion jelly before and it is so yummy!
Susan says
I really want to try Dandelion Jelly!! BUT…there are NO dandelions anywhere near me!!!! I’ve been looking 🙂
When I drive by areas with a field of them, I want to stop so bad. But where to get permission?? And have to be sure they are safe…not sprayed or near a freeway or anything.
Nancy says
I really want to try this! My daughter is away at school and her favorite lilac tree will soon be in bloom. What a treat if I could send her a “taste” of home! I do have a question, though. The recipe calls for a box of powdered pectin. I live in Canada and always use Certo liquid pectin. What brand would I buy and how big a box of powdered pectin? Finally the snow is gone here and soon I will be able to start planting my veggies! Love your site….keep up the awesome work!
Susan says
Most powder pectin comes in a 1.75 oz. box . I use either MCP or Sure Jell.
If you buy bulk – one 1.75 oz. box = 3 1/2 Tablespoons. HTH 🙂
Ruth Ward says
I just made this jelly. It has a very delicate taste. Smell of lilacs. I used the Sure Jell. Look me up on Facebook, I posted some pictures of my efforts.
barbara says
they look so pretty, but hubby only eats blackberry
PattyB says
When I moved in with hubby, he had this house for 9 years as a bachelor. His gardening skills are limited to mowing, edging, and trimming anything that resembles a bush into a square. There was a lilac bush out back but I didn’t know what it was at first. He cuts it back to the ground every year. I convinced him to stop that and I finally got lilacs this year!!!! Yipee. Now, to keep him and his clippers away from it!
I am trying this jelly tomorrow as the blossoms are steeping as I write!
Mavis says
Let us know how you like it. And your husband makes me laugh. Fingers crossed he stays away from your gorgeous lilacs!
Erin says
I made this recipe. It is go good. Tastes like a delicate honey flavour. Only thing is: this made 4 not 5 jars. Hrm. I was making it for my son’s teachers. I really did need five. Here’s to steawberry jam for the last one.
Laura P says
When you say 2 cups of blossoms, is that loose or packed? I grew up in my grandparents house, and there are 5 or 6 bushes outside. It’s my sister’s house now, so come lilac season I could probably “steal” some!
Lisa Julia says
Well this was a bust for me. My first time trying to make any kind of jelly. It didn’t set so i tried to ‘fix’ it and ended up with rubber. Tried to fix it again and it’s now more like a syrup that lost it’s lilac-ness in the process. I might try again but finding the right balance of pectin and how to know it was ‘done’ made it a real challenge.