It’s late spring and the lilacs are blooming like crazy around here. They really are one of my favorite flowers. Their fragrance fills the air as I sit outside on my porch and listen to the birds each morning. Did you know lilacs are New Hampshire’s state flower? People are very proud of their lilacs here, and you can find them everywhere. One of my favorite spring time treats is flower jelly. You can make it with any edible flowers, though some taste better than others. Forsythia, dandelions (my favorite), violets, and lilacs! (Just to name a few)
Start with 4 cups of packed petals. I used a mixture of purple and white, you can use whatever colors you have! Try to get as much green off as you can. Bring 6 cups f water to a boil, and cover the petals with the water. I let it sit in the fridge for a day. The petals will tend to turn brown, don’t worry! It’s just what they do. You are essentially making a flower tea here.
Strain all the petals out of the water using cheesecloth. Then bring the flower tea to a boil with a Tablespoon or two of lemon juice, a box of pectin (my favorite is the Low Sugar Sure-Jell, in the pink box), and 5 cups of sugar. Bring it to a full boil, then test to see if it will set. I put a few spoons in a jar in the fridge for a bit, it becomes obvious quickly if it will set right or not. If it is still loose, boil it a bit more.
Once you get it to the setting stage, put into clean, sanitized jars, and process in a water bath for 6 minutes.
The color is not purple at all, as you can see, but sort of a pinky tan. It’s lightly floral and tastes just lovely.