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.