Lilac Jelly

Lilac Jelly

This time of year, I always gather lilacs and make lilac vinegar with them. It’s easy to do. You just put lilac blossoms in a jar and cover them with vinegar. I use a cup of vinegar for every cup of flowers. I let the mixture steep for a week or longer and then strain out the blossoms. Any 5% strength vinegar works fine. I kind of like apple cider vinegar.

I decided to use some of this mixture to make jelly this year. The color of the vinegar is a light pink color. The cooking process changed it somewhat and it came out a light honey color. Very pretty. By using vinegar as the base, the jelly has a nice combination of tartness with the sweet. I could see using it on toast or as a glaze for meats.

You can use the same recipe for violets and roses.

Lilac Jelly

3 1/2 cups lilac vinegar

1/2 c. lemon juice

1 package powdered pectin

5 c. sugar

Wash and prep jars and get water bath heating up. Place violet vinegar in pan and add lemon juice and pectin. Bring mixture to a rolling boil over high heat. Add sugar and return to the boil. Stir often. Once mixture gets to a full rolling boil, boil 1 minute. Remove jelly from heat and skim off any foam. Ladle hot liquid into jars leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in a boiling water bath for 10 minutes for 4 oz. and 8 oz. jars. Remove jars to cooling rack and check seals once they have cooled down. Yield: about 7 half pint jars or  13-14  (4 oz.) jars.

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