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Lilacs are the quintessential flower of spring and we love them! Learn how to make lilac jelly to preserve the taste of spring!

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Lilac jelly is made with fresh lilac flowers, freshly harvested and hydrated.

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The key to keeping lilacs hydrated is to harvest them and put them immediately into a fresh clean container of water for a couple of hours.

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The petals that are best to use for lilac jelly are those that are fresh and open. Closed petals or older petals will not have as much aroma or flavor.

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For lilac jelly you will need about 4 cups of lilac petals, or two 500 ml mason jars full of lilac petals, which is equivalent to 4 cups.

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First make a lilac tea, by pouring 4 cups of boiling hot water over the petals.

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Steep the lilac petals for 2 to 6 hours, and then proceed to make the jelly.

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Strain the tea, then add to a pot, adding sugar and lemon juice, and bring to a rolling boil for 1 minute. Remove from heat and add pectin.

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A hot bath canner will further safety seal your jelly jars for safe storage. With this method your jelly can be safely stored for 12 months.

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Consider making some delicious lilac jelly this season. 

For the full recipe see the post!