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5 from 1 vote

Lilac Blossom Jelly Recipe

Prep Time1 d
Cook Time10 d
Total Time1 d 30 mins
Servings: 6 half pints


  • 2 cups lilac blossoms
  • 4 cups water
  • 2 tbsp lemon juice
  • 1 box powdered pectin
  • 4 cups sugar


  • 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.

Water Bath Canning

  • If canning, ladle your jelly into hot, sterilized half-pint jars. Leave 1/4 inch headspace.
  • Run a knife or spatula around the edge of the jar to remove air bubbles.
  • Wipe the rim with white vinegar (to remove debris) and screw on your lids, finger tight
  • Process in a water bath canner for 10 minutes or according to your altitude
  • Remove from canner and let jars rest, undisturbed, for 24 hours. Label and store