Simple and Sweet Lilac Jelly Recipe: A Delicious Springtime Treat

The lilac blooms don’t last for long, but for about two weeks out of the year our yard smells like absolute heaven. I like to cut off a few bunches from the bush to bring that heavenly smell into our kitchen.

This year though, I learned that those beautiful little flowers are actually edible! I figured I’d take this opportunity to try my hand at some homemade lilac jelly.

The lilac jelly was deliciously sweet with a light floral taste, and it had the perfect jelly texture. It was my first time making jelly so I must say I was pretty impressed with myself!

So, if you’re ready to turn those heavenly blooms into a sweet springtime treat, this homemade lilac jelly is the perfect way to enjoy all that floral goodness.

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Note: The color lilacs you use will affect the color of the jelly. Purple lilacs will give you the pink color you see in the above picture while white flowers will result in a yellow/tan color. I used a mixture of the two and it made a gorgeous hot pink color.

If using white lilacs, you can add a few crushed blackberries during the infusion to obtain a pink color if you wish.

Homemade Lilac Jelly Recipe

Here’s what you need:

• 4 cups lilac flowers
• 4 cups of boiling water
• 4 cups of sugar
• 2 tbs lemon juice
• 1 package of Sure-Jell Fruit Pectin

Here’s what you do:

1. Start by separating the lilac flowers from the stems and sepals (the green parts at the base of the flower). The petals should pull off easily. If they don’t you can use a pair of scissors to cut them free from the sepal.
   
2. Give the petals a quick rinse to wash away any dirt or bugs.
   
3. Place the flowers into a glass jar and pour boiling water over them.
   
   Note: It’s very important that the water is boiling so the flowers will release their color and flavor into the water.
   
4. Let the flowers seep for 30 minutes. You’ll notice the water start to change color from the lilacs infusing the water.
   
   Optional step: If you’re using white lilacs, you can now add a few crushed blackberries to the mixture to achieve a pinkish colored jelly. You can skip this step if you don’t have a color preference or if you’re using purple lilacs.
   
5. Pour the mixture through a mesh sieve over a medium sized saucepan. Press any remaining water from the blossoms into the saucepan and compost them.
   
6. Mix in 2 tablespoons of lemon juice. You’ll notice the color start to change!
   
7. Place the saucepan on the stove and bring to a boil.
   
8. After boiling the mixture for 1 minute, stir in the pectin.
   
9. Bring the mixture back to a boil. After 1 minute of boiling, stir in the sugar until it is dissolved.
   
10. Bring back to a boil and boil for at least 1 minute.
    
11. Ladle the jelly into clean and sterilized 1/2 pint mason jars.
    
12. Place a lid on the jars and let them cool for 24-48 to allow the jelly to set into the gelatin texture.

Storing Homemade Lilac Jelly

You can store these in the fridge for one month or you can extend the shelf life by freezing them or canning them using a water bath canner.

Using Lilac Jelly

Enjoy your jelly on some fresh, warm homemade bread. Or give it as a beautiful homemade gift!

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Happy making! until next time –

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