Lilac Recipe - Lilac Jelly

Crepes filled with lilac jelly

Lilacs are a delightful spring flowering shrub. There are about 25 different varieties, the main differences being flower color. Light purple is most common, and there is also white, dark purple, pink, variegated, and a double blossom. The flowers grow in a panicle cluster, and many varieties are fragrant. The leaves are opposite in arrangement and are heart shaped. Common lilac (Syringa vulgaris) is often planted in parking lots and as an ornamental shrub in yards. Make sure the bush has not been sprayed before you gather some flowers.



Candied lilacs

 We candied the flowers by brushing them with beaten egg white and sprinkling them with superfine sugar. This was a time consuming process, and should be done on a dry day. The results are pretty, and should make a lovely addition to a cake or cupcakes.

The jelly was made with lots of flowers removed from their cluster. We packed them in a glass cup and added boiling water, and let them steep overnight. The color of the infusion was a greenish-pink, not pretty at all. As I added the lemon juice, the color changed to an electric pink. After cooking the jelly and sealing it in the jar, the color faded to a light yellow, almost clear. The flavor, however, is very floral and sweet.

Lilac Jelly      makes 8- 4 oz jars

2 c. packed lilac flowers
2 1/2 c. boiling water

1. Pour the boiling water over the lilac flowers, cover and allow to cool. Allow the infusion to sit 8 hours, or overnight.

2. Strain the flowers from the liquid using a coffee filter, you should have about 2 1/4 c. liquid.

2 c. lilac infusion

4 T lemon juice

1 box Sure-Jell powdered pectin

4 c. sugar

3. Place the lilac infusion, lemon juice and pectin in a large pot. Stirring constantly, bring the mixture to a rolling boil.

4. Add all of the sugar at once, and stir to dissolve. Bring the jelly back up to a rolling boil for 1 minute.

5. Remove the jelly from the heat, skim the foam from the top (I got a lot of foam from this recipe) and ladle into hot, sterilized jars. Process in a water bath for 10 minutes.