How to Can Lilac Jelly
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Lilac jelly is a truly unique gift idea, a fun treat to make for the people who “have everything.” It has a wonderfully floral taste and scent! You will love this recipe for canning lilac jelly. Lilac jelly is now one of my favorite top 10 easy homemade jelly recipes.
Step by Step Canning Video
New to jelly making? Watch this video below as I prepare this lilac jelly recipe step by step.
Lilac Jelly Recipe
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!).
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.
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.
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?
Yield: 3 pints or 6 half pints.