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Bits of apple and lilac petals suspended in a gorgeous jelly.
Difficulty: Easy
Servings: 5 half-pints
Prep Time: 1 hour Cook Time: 10 minutes BWBIngredients
2 cups lilac petals
2 cups boiling water
1 package powdered pectin
1/4 cup lemon juice
1 cup finely diced, peeled apple
4 cups sugar
Directions
Rinse flowers. Steep overnight in two cups boiling water. The next day, strain the infusion through cheesecloth to get a clear liquid. Reserve petals. If the strained liquid comes up short, add water to round up to two cups. Combine strained infusion, powdered pectin, lemon juice, and finely diced apple in a pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in reserved petals. Ladle hot jelly into hot jars. Process in a boiling water bath 10 minutes.
*For color, you may add 3 drops of red and 3 drops of blue food coloring to strained infusion before adding to pot.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving
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11:22
am
I have a lilac bush but it didn’t have to many good blossoms left. On a walk I spied a lilac that didn’t belong to anyone and gathered some blossoms! This recipe was very easy and turned out great. I added the suggested food color because the infusion was a bit dull. After letting the jars rest a bit I turned them over to distribute the apples as turtle had suggested in her comment. I love making recipes that include plants that I have in my yard!