Canning lilac jelly is a delightful way to capture the essence of spring and preserve the delicate floral flavors of lilac blossoms. It’s one of my favorite top 10 easy homemade jelly recipes.
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In this article, we will explore the step-by-step process of transforming these aromatic blossoms into a sweet and fragrant jelly that can be enjoyed throughout the year.
From gathering the blossoms to sealing the jars, we will guide you through the process of creating this enchanting and elegant jelly. Get ready to embark on a journey of floral culinary creativity as we delve into the art of canning lilac jelly.
Step by Step Video for Canning Lilac Jelly
New to jelly making? Watch this video below as I prepare this lilac jelly recipe step by step.
Recipe for Canning Lilac Jelly
Ingredients:
4 c. lilac flowers
4 c. sugar
1 pkg. or 6 tbsp. powdered pectin*
3 tbsp. lemon juice
1/4 tsp. butter
Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon.
Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).
Related Article: Honeysuckle Jelly Canning Recipe: A Sweet and Floral Delight
Hoosier Hill Fruit Pectin, 2 lb bag
Rinse lilac flowers in a colander and remove stems. Place flowers in a bowl and cover them with 4 cups of boiling water. You are essentially going to make “lilac tea.” Let the lilac mixture sit for about an hour.
Pour the mixture through a fine mesh strainer to remove the lilac flowers. You should end up with a clear liquid. If not, try pouring it through the strainer again.
Related Article: When to Cut Back Lilacs: Tips and Tricks for Pruning Success
Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid. Stir in lemon juice. The liquid should change in color to be similar to the original color of the lilacs.
The darker the lilacs, the darker the color of the jelly. Violet colored lilacs will make a rose colored jelly. Experiment with different flower colors!
Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
Canning Instructions
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes.
Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two.
Jelly can take a day or two to set completely, so don’t disturb it for a couple days even if it doesn’t set completely.
If after a couple of days your lilac jelly has not set, follow these instructions for what to do if your jelly does not set.
Like this recipe? Try my recipes for lilac syrup or lilac lemonade.
Related Jelly Recipes
- rose petal jelly
- rootbeer jelly
- mandarin orange jelly
- mountain dew jelly
- apricot jelly
- pear jelly
- chokecherry jelly
- grape jelly
- pomegranate jelly
- mint jelly
- blackberry jelly
- plum jelly
- dandelion jelly
Did You Try this Recipe?
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Yield: 3 pints or 6 half pints.
