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Lilac jelly

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This Lilac Jelly is an easy, delicious and beautiful floral jelly that you can use so many ways. From appetizers to baked goods.

Jars of lilac jelly on a wooden cutting board.Pin
Lilac Jelly

Edible flowers are a great addition to your favorite foods. It also utilizes a part of the plant that no one thinks of using. The color of this jelly is a beautiful purple or pink color that will intrigue your guests.

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The final color of the jelly will depend on the color of your lilac bushes.

Flower jellies are such a fun task that even the kids will love helping with. Especially this lilac flower jelly. The lilacs are easier to separate than something like dandelions or violets.

What does lilac jelly taste like?

It has a subtle floral taste but also has a nice citrus flavor from the lemon juice.

What you need

  • lilac blooms – just use the blossom itself. Don’t use the green part (botanically the sepal) or the stems of the flower (the peduncle).
  • water
  • sugar
  • lemon juice
  • pectin
Ingredients for making lilac jam. See details in recipe below.Pin
Lilac jam ingredients

How to make it

Before starting the jelly, get jars and lids ready. See recipe below for details.

Step One – Cut off the lilac flowers with a pair of scissors or pruners.

Step Two

Separate the blossom from the sepals (the green part), the leaves and the stems.

Removing petals from lilac flowers.Pin
Removing petals from lilac flowers.

Step Three

Place the blossoms in a quart canning jar. Add boiling water.

Lilac blossoms in quart jar.Pin
Lilac blossoms in quart jar.

Step Four

Let the tea steep for 10 minutes to overnight to infuse the water with the lilac flavor.

Water added to blossoms.Pin
Water added to blossoms.

Strain the tea through a fine mesh sieve into a large pot.

You should end up with 3-4 cups of lilac tea.

Straining petals out of the tea.Pin
Straining petals out of the tea.

Step Five

Bring the tea to a boil.

Add the lemon juice and the powdered pectin to the lilac tea.

Bring to a rolling boil. Stir the mixture constantly.

Pot with tea, pectin and lemon juice added.Pin
Pot with tea, pectin and lemon juice added.

Step Six

Add sugar all at once. Continue stirring until you achieve a full rolling boil again. Boil for one minute.

Remove from heat.

Skim off foam if needed.

Sugar added to pot.Pin
Add sugar all at once.

Step Seven

Pour hot jelly into hot mason jars leaving ¼ inch headspace.

Remove air bubbles, if needed.

Ladling jam into jar.Pin
Use a funnel to fill jars.

Step Eight

Wipe rims of jars with a damp paper towel.

Wiping rim of jar.Pin
Wipe rim.

Step Nine

Place lid on jar.

Screw on bands finger tip tight.

Centered lid on jar with lid lifter.Pin
Lid lifter tool centering lid on jar.

Step Ten

Process jars for ten minutes in your water bath canning pot, adjusting for altitude.

See altitude adjustment in recipe below.

Remove from heat. Let jars sit in hot water for at least 5 minutes before removing them to the counter. 

Jars added to canning pot.Pin
Add jars to canning pot.

Test seals after 12-24 hours. If lid flexes up or down, jar is not sealed and should be refrigerated. 

One batch makes 5 half pints.

How to store it

Store jars that have sealed in a cool, dark place like a basement for at least a year.

Any jars that have not sealed should be stored in the refrigerator and used within a few months.

Opened jars should be used within a few months.

Rows of jars on wood board.Pin

Pro tips

  • The color of your lilac blooms will affect the color of the jelly. White blooms will make a slightly yellow jelly. Lilac colored blooms will make a pink jelly. Dark purple blooms will make a purple jelly.
  • If you would like the jelly a darker color, you can add mashed blueberries or blackberries to the tea while it is steeping.
  • Since the jelly is processed for more than 10 minutes, there is no need to use sterilized jars.
  • This recipe is fine for a water bath canner.
  • Use blooms that have not been sprayed with any chemicals, insecticides or inorganic fertilizers.
  • Pick your blossoms one day and put them in them in water. The next day remove the petals. It is much easier and will take you less time.
  • It took about 10 individual blossoms to get 4 cups of petals but that will depend on the size of your blossoms.
Row of jars of lilac jelly.Pin

How to use lilac jelly

  • Lilac jelly is delicious on toast or a bagel with butter. It will transport you back to spring in the middle of winter.
  • It makes an amazing peanut butter and jelly sandwich.
  • Top crackers or a toasted English muffin with some cream cheese and a dab of lilac jelly.
  • Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese or queso fresco.
  • Use it as a filling for cookies, cakes and cupcakes. Use some lilac sugar to make the dough to make them extra special.

More recipes for lilacs

More unique jams and jellies

Helpful tools

Jars of lilac jam with lilac blossoms.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Close up of jars of lilac jam.Pin

Lilac Jelly

This Lilac Jelly is an easy, delicious and beautiful floral jelly that you can use so many ways. From appetizers to baked goods.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: canning, Condiment, jam
Cuisine: American
Prep Time: 1 hour
Cook Time: 20 minutes
Canning time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 80 tablespoons
Calories: 41kcal
Author: Beth Neels
Cost: $2

Ingredients

  • 4 cups lilac petals
  • 4 cups water
  • 2 tablespoons lemon juice
  • 4 tablespoons classic pectin see recipe notes
  • 4 cups Sugar

Instructions

  • Shake you lilac blooms after picking to remove any bugs or dirt. If you'd like you can rinse them in cool water.
    4 cups lilac petals
  • Remove the purple or white petals from the small green sepals that hold them to the branch. (See photo in article above.)
  • Boil the water. Pour the water over the petals. Let this "tea" steep for 10 minutes to overnight to achieve the color and flavor that you would like to use. I usually let it steep about 30 minutes if I have dark purple blossoms. (Put the tea in the refrigerator after it cools to room temperature)
    4 cups water
  • Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove.
  • Add the lilac tea, (you should end up with 3-3½ cups of tea) pectin and lemon juice in a large saucepan. Bring to a boil that can't be stirred down.
    2 tablespoons lemon juice, 4 tablespoons classic pectin
  • Add sugar all at once. Stir constantly until the jelly come to a full rolling boil again. Boil for one minute. Remove from heat.
    4 cups Sugar
  • Ladle hot jelly into hot jars leaving ¼ inch headspace. Remove bubbles if necessary.
  • Wipe the rim of the jars clean with a damp paper towel to remove any debris.
  • Center the lid on the jar. Screw on the bands fingertip tight.
  • Process jars for 10 minutes, adjusting for altitude. After processing is complete, let jars rest in the hot water for at least 50 minutes so that they cool slowly. This will eliminate siphoning.
  • Remove jars to the counter and leave undisturbed for 12-24 hours until fully cooled.
    Store jars in a cool, dark place for at least one year.
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Notes

Makes five half pints.
You can make a low sugar version by substituting low sugar pectin and decreasing the sugar to 1-2 cups.
Pro Tips
  • The color of your lilac blooms will affect the color of the jelly. White blooms will make a slightly yellow jelly. Lilac colored blooms will make a pink jelly. Dark purple blooms will make a purple jelly.
  • If you would like the jelly a darker color, you can add mashed blueberries or blackberries to the tea while it is steeping.
  • Since the jelly is processed for more than 10 minutes, there is no need to use sterilized jars.
  • This recipe is fine for a water bath canner.
  • Use blooms that have not been sprayed with any chemicals, insecticides or inorganic fertilizers.
Ways to use it
  • Lilac jelly is delicious on toast or a bagel with butter. It will transport you back to spring in the middle of winter.
  • It makes an amazing peanut butter and jelly sandwich.
  • Top a cracker or English muffin with some cream cheese and a dab of lilac jelly.
  • Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese or queso fresco.
  • Use it as a filling for cookies, cakes and cupcakes. Use some lilac sugar to make the dough to make them extra special.

Nutrition

Calories: 41kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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2 Comments

  1. 5 stars
    This jelly is simply amazing! We served it with brie and crackers like you suggested. It was awesome!

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