An easy and delicious floral infused lilac jelly, perfect for enjoying with freshly baked bread.
With the 2 cups of freshly harvested lilac blooms, pour boiling water and allow the lilac tea to steep. This is best done overnight as it allows the lilac flavor to infuse into the water.
In the morning, strain the flower blossoms from the tea. Be sure to squeeze the flowers to get the lilac tea out of the blossoms.
You should have 2 1/2 cups of lilac tea. If you don't have 2 1/2 cups, add a bit of water to make sure there is enough.
In a large stock pot, heat the lemon juice, lilac tea and pectin to a boil.
Once it gets to a boil, add in all the sugar at once and stir until it all dissolves.
Allow the mixture to get to a hard, rolling boil and stir occasionally enough to keep the bottom from scalding. There will be a lot of foam, you can remove some with a spoon if needed.
Boil at a hard, rolling boil for 1 minute, then turn the burner off and allow the lilac jelly to stop boiling.
Ladle into prepared half-pint jars and process for 10 minutes (adjust for altitude)
Once processed, allow the jelly to sit for 24 hours to give it time to set and the lids to seal. Any jars with lids that don't seal should be refrigerated and eaten within 2 weeks.
Processed jelly can be stored on the shelf for up to 18 months. If jelly does not set, you can re-process or use it a syrup instead.