Remove the lilac blossoms from the stem and put in a bowl or container
Pour 4 cups of boiling water over the petals and steep in the fridge for 24 hours
Strain as much liquid out of the blooms as you can (should get between 3-4 cups of lilac tea)
Add additional water if needed to make sure you have 4 cups of liquid
Combine your lilac tea, lemon juice, and powdered pectin in a large pot. Bring to a boil
Add sugar and return to a boil. Boil for 1 to 2 minutes
Remove from heat and skim off white film
If storing in the fridge, ladle into half-pint jars, label, and refridgerate. Should keep for many months.