Bits of apple and lilac petals suspended in a gorgeous jelly.
Servings: 5 half-pintsPrep Time: 1 hour Cook Time: 10 minutes BWB
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
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.
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