Is there any other spring blossom that is more recognized or adored? Did you know it is an edible blossom and makes a fabulous jelly? We hope you enjoy our version.
There are many varieties of Lilacs. Different lilacs will impart a slightly different taste and colour to your jelly. Some are early to bloom and some bloom a few weeks later. Why not make two batches and taste the difference for yourself.
Jelly on the left made from pale blossoms. Jelly on the right made from a deep purple blossom.
5 Cups of blossoms *
3 Cups boiling water
You will need 2 1/4 Cups of lilac infused liquid
1/4 Cup lemon juice
3 1/2 Cups white granulated sugar
1 box of pectin crystals (we use either Certo or Bernardin)
1/2 tsp butter **
1. Pull the individual flowers from the stem. Do not wash as you will remove pollen that imparts it’s flavour to your jelly.
2. Measure blossoms into a large heat proof bowl.
Pour boiling water over the blossoms. Place a plate on top and weight it down. This keeps the blossoms under water while you are steeping out their flavour.
3. Allow this mixture to steep overnight.
4. The next day strain the blossoms from the liquid. We use a small strainer lined with a coffee filter. Squeeze out all the liquid from the blossoms.***
5. Place this liquid into a large sauce pot.
6. Bring to a boil then allow to simmer. This will evaporate some of the water leaving a more concentrated liquid.
7. Once you have reduced the infused liquid to 2 1/4 cups remove the pot from the heat. Add the lemon juice, butter and pectin to the pot.
8. Return pot to medium heat. Bring the liquid to a hard boil. Remove from the heat.
9. Add the sugar all at once, stir well to dissolve the sugar. Caution when you add the sugar the mixture can boil up, for this reason using a pot about 3-4 times the amount of liquid is advised.
10. Return the pot to the heat, bring the liquid to a hard boil for 1 minute stirring constantly. Skim off any foam that developed.
11. Using a canning funnel pour the jelly into sterilized jars. A ladle is recommended here as hot sugar mixtures can really burn. Apply washed new canning lids.
12. Once cool store the jars in the fridge. Alternatively process in a canner, ensuring the jars are fully submerged. Process in a boiling canner for 15 minutes. Check that jars are sealed prior adding to your pantry.
* If you are foraging blossoms be sure to pick ones that have not been sprayed with any chemicals and are located away from dusty roads or paths. Blossoms are not washed so this is very important.
** adding a small amount of butter keeps foam from developing in your jelly.
***wetting the coffee filter before placing into the strainer helps the filter mould to the strainer better.