Lilac Jelly: How To Make Lilac Flower Jelly

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Try making this easy lilac flower jelly recipe and enjoy this unique floral treat all year long.

Flower jellies are so much fun to make! Each spring I enjoy making large batches of dandelion jelly, wild violet jelly, peony jelly, and of course lilac jelly too.

Did you know lilac flowers are edible?

Yes really! They make a yummy jelly you just have to try.

If you’re wondering what lilac jelly tastes like, it has a mildly floral taste that definitely isn’t overbearing. It’s lovely to enjoy on toast, biscuits, or even with crackers and cheese.

How To Make Lilac Jelly

Prepare The Flowers

The first thing you’ll need to do of course is to go and gather your lilac flowers.

You can use any color of lilacs, the flavor should be the same but the color of the finished jelly will be a little different if you use light or dark purple, or even white lilac flowers.

Make sure to gather your flowers in a clean area that hasn’t been sprayed with any nasty chemicals.

After you’ve cut some nice bows of lilac flowers, you need to pull the petals off to separate the green parts of the flowers.

The green leaves and stems can make your jelly very bitter so trust me just pull off the petals!

They are actually really easy to separate so this step goes pretty fast.

Make Lilac Tea

Once you have 2 cups of packed flower petals it’s time to make the lilac tea. This is sometimes also called lilac infused water.

Pour the flower petals into a quart sized canning jar, then pour about 4 cups of boiling water over them. You’ll want the water to come up to the neck of the jar.

Cover the jar and let it sit until it cools down. Then place it in the fridge overnight to continue steeping.

The next day when you’re ready, strain the flowers well and squeeze out as much liquid as possible.

Measure out 3 1/2 to 4 cups of liquid and pour it into a large pot. If you are short on lilac tea, you can use water to make up the difference.

Add the 1/4 cup of lemon juice and 1 pouch of powdered pectin and bring the mixture to a boil.

When it starts to boil add in the 4 cups of sugar and stir it well and return to a boil.

Allow the mixture to boil for 1 to 2 minutes and remove from the heat.

Pour the jelly into hot canning jars, leaving 1/4 inch of headspace.

Run a spatula around the inside edge to remove any air bubbles. Then wipe the edges of the jars clean, and place on the lids and rings finger tight.

Place the jars into a water bath canner and process for 10 minutes or according to your altitude.

Remove the jars from the canner and place them on a towel in a draft-free place. Let them sit undisturbed for 24 hours to let the seal harden.

Any jars that haven’t sealed after 24 hours need to be reprocessed or refrigerated.

This is definitely a wonderful flower jelly you must try when your lilac bushes are flowering!

More Ways To Use Lilacs

• Lilac Simple Syrup Recipe
• Quick And Easy Lilac Sugar

Lilac Jelly

Kim

Try making this easy lilac flower jelly recipe and enjoy this unique floral treat all year long!

4.50 from 99 votes

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Prep Time 30 minutes mins

Cook Time 3 minutes mins

Total Time 33 minutes mins

Course Jams and Jelly

Cuisine American

Servings 6 cups

Ingredients

  

1x2x3x

• 2 cups of packed lilac blossoms leaves and stems removed
• 3-4 cups boiling water
• 1/4 cup lemon juice
• 4 cups sugar
• 1 pouch powdered pectin

Instructions

 

• Cut the lilac flowers from your tree, then remove the flower petals until you have 2 cups of firmly packed blossoms.
• Add the blossoms to a quart-sized canning jar and cover to the jar neck with boiling water. Cover the jar and let it cool, then place in the fridge overnight to steep.
• The next day strain the flowers, pressing or squeezing to remove as much liquid as possible. You should have 3 1/2 to 4 cups of liquid, make up the difference with water.
• Pour the lilac tea into a large pot, add the lemon juice and pectin and bring it to a boil.
• When it’s boiling add the sugar, stirring until it has dissolved and return the mixture to a full boil for 1-2 minutes.
• Remove from heat, skim off any foam and ladle into jars.

Nutrition information isn’t always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.

Tried this recipe?Let us know how it was!

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.