|Crepes filled with lilac jelly|
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.
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.