Learn how to make lilac jelly from the blooms growing in your garden. A beautiful end product to enjoy and gift to others.
There's something wonderful about the smell of an old fashioned lilac shrub. Growing up we had them blooming all over the place. I'm talking about Syringa vulgaris sometimes referred to as French Lilac.
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Unfortunately, they don't last long so I decided to harness some of their beauty and scent to make a sweet jelly. The shrub shown above is S. vulgaris 'Ludwig Spaeth.' It's a sweet smelling lilac with pretty mid to dark purple flowers.
Did you even know that lilacs are edible? I wrote a post a while back about entertaining with edible flowers. Their natural beauty makes such a great statement.
Making Lilac Jelly
I was hoping this darker lilac would make a pretty colored jelly. The really old fashioned light lavender colored lilacs smell wonderful, just like this one but they don't have much color.
Tip: Do your best to only use the flowers. They are sticky and it takes some time to remove them from the stems, but this will help with the color and the taste.
Look how adding boiling water to create an infusion immediately changes the color of the flowers to a bluer tone.
One day later and all the color is just about gone, leaving a pretty red-violet hued infusion for the jelly.
I used liquid pectin to make this jelly. However, though I did sterilize the jars (dishwasher), I did not preserve the jelly in a canning bath process.
This means they will have a shelf life of a few weeks to a month in the refrigerator. Perfect for small batches and these cute little Weck Jars. I was able to fill 8 of these jars which hold about 4-5 oz. with the recipe below.
The flavor is sweet and has a very delicate lilac scent. Nothing like rose or lavender which are much stronger, but more of a light pretty fragrance.
I love the way they look and can't wait to give them out to family and friends.
Lilac Jelly Recipe
- 2 cups of lilac infusion jar of boiled water over clean flowers for 24 hrs
- 3 cups of sugar
- 2 tablespoons fresh lemon juice
- 1 3 oz packet of sure jell liquid
- Combine lilac infusion, sugar and lemon juice in a large pot.
- Bring to a rolling boil and stir until all the sugar has dissolved.
- Continue to boil for 1 minute.
- Add in sure jell or pectin liquid and bring back to a rolling boil.
- Let boil for 2 minutes.
- Remove and skim any foam from top.
- Ladle into sterilized jars.
- Refrigerate for up to a month.