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Learn how to make and can lilac jelly with delicate floral flavor and beautiful golden color. A lovely spring canning recipe perfect for homemade gifts, breakfast, and tea time.

Lilac Jelly for Canning

Easy homemade lilac jelly recipe for canning made with fresh lilac blossoms, sugar, lemon juice, and pectin. A delicate floral jelly with beautiful color—perfect for toast, gifts, and spring preserving.

Course Dessert
Cuisine American
Keyword canning, jelly, lilac
Prep Time 25 minutes
Cook Time 20 minutes
Steep Time 1 hour
Servings 3 pints

Ingredients

  • 4 cups fresh lilac blossoms stems removed
  • 4 cups boiling water
  • 4 cups granulated sugar
  • 1 package powdered pectin or 6 tablespoons bulk pectin
  • 3 tablespoons lemon juice
  • 1/4 teaspoon butter optional

Instructions

Make Lilac Tea

  1. Rinse lilac blossoms gently and remove stems.
  2. Place blossoms in a heat-safe bowl.
  3. Pour 4 cups boiling water over flowers.
  4. Let steep for 1 hour.

Strain the Liquid

  1. Pour mixture through a fine mesh strainer or cheesecloth.
  2. Discard blossoms.
  3. Measure liquid and add water if needed to equal 4 cups.

Cook the Jelly

  1. Pour lilac tea into a large pot.
  2. Stir in lemon juice.
  3. Whisk in powdered pectin.
  4. Bring to a full rolling boil, stirring constantly.
  5. Boil for 1 minute.
  6. Add butter if using.
  7. Add sugar all at once and stir until dissolved.
  8. Return to a full rolling boil and boil for 1 minute.
  9. Remove from heat and skim foam if needed.

Fill and Process Jars

  1. Ladle hot jelly into hot prepared jars.
  2. Leave 1/4 inch headspace.
  3. Wipe rims clean.
  4. Apply lids and rings finger tight.
  5. Process in boiling water bath for 5 minutes.
  6. Remove jars and cool undisturbed for 12 to 24 hours.
  7. Check seals before storing.

Recipe Notes

Jelly may take 24 to 48 hours to fully set.
Blossom color affects finished jelly color.
Use only unsprayed edible lilacs.
Store sealed jars in a cool dark place for 1 to 2 years.
Refrigerate after opening.