The scent of lilacs reminds me of sentimental memories from carefree childhood days. As a newly wed, I transplanted starts from mother's lilac bush to my new home. After yet another move, these old-fashion shrubs continue to thrive in my backyard. Each season I am reluctant to see these old-fashion blooms fade; however, this Lilac Floral Jelly Recipe allows the delicious fragrance of lilacs to be enjoyed all year long.
LILAC FLORAL JELLY | Makes 8- 4 oz jars
juice from 1 lemon
1/2 teaspoon butter
1 box Sure-jell powdered pectin
2 cups packed lilac blossoms and buds
2 1/2 cups boiling spring water
4 cups white sugar
First, infuse the blossoms in boiling water and allow them to steep 8 hours. Strain and press flowers to release infused water. Add more water if needed to yield 2 l/4 cup. Allow the strained liquid to sit several hours or refrigerate overnight ( this lets the particles settle which results in a clearer jelly). Once you're ready to can, sterilize four 8-ounce jars or eight 4 ounce jars. Heat lids and rings in hot water, keep warm. Fill water bath and bring to boil.
Place the flower infusion, lemon juice, butter and pectin in a large heavy bottom pot. Bring to a rolling boil. Add sugar at once, return to boil. Boil for one minute, stirring constantly. Skim foam if needed. Remove from heat and ladle jam into sterilized jars. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Remove jars and cool overnight before labeling for storage.
Indulge by smothering a hot biscuit with this fragrant jam,