Lilac Jelly – Spring Preserves

Lilac Jelly

2 cups absolutely fresh lilac blooms

2 cups boiling water

juice of one lemon

1 package of powdered pectin  (there’s a way to make it with liquid pectin, but I can’t remember the exact proportions)

4 cups sugar

Make an infusion with blooms and water by placing your blossoms in a glass
jar and covering them with boiling water. Put a lid on the jar, Let sit for
about 24 hours. The infusion will turn a murky bluish green. Strain and discard
the lilacs. Add the lemon juice to the lilac infusion. Stir in powdered pectin,
and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil
vigorously for one minute. Skim if necessary. Pour into sterile jars and
seal.

Makes 2-3 cups jelly.

Note:  All blue-ish lilacs are good, but the darker the lilac, the prettier
the color.  Also, this jelly must be refrigerated after opening.