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

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

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.

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.

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.

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

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

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.

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.

Consider making some delicious lilac jelly this season. 

For the full recipe see the post!