lilac flower jelly

Lilac Flower Jelly | A Delightful Floral Jelly

A lilac flower jelly recipe is a slight, delightful floral preserve. Canning lilac jelly is a great method for preserving this springtime flower.

lilac flower jelly

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Lilac Flower Jelly

Lilac flower jelly, who would have thought?

Edible flowers have been enjoyed as a food item since the beginning of time. However, the ability to create a delightful jelly out of them is just as incredible. Though, I highly doubt that Ma Ingalls considered preserving lilac flowers by way of making jelly.

Make sure to use lilac blossoms which are slightly open or have just opened. This allows for the true flavor of the blossoms to shine. Older or closed flower buds contain little to no flavor. With this said, harvest blossoms which have not been sprayed with chemicals. Also, refrain from harvesting blossoms close to busy roads and freeways.

But it doesn’t stop with making just jelly. Flavor kombucha using lilac flower simple syrup.

The Sustainable Canning Course

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The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.

  • Understand why pressure canning is necessary to preserve foods.
  • Confidently alter or create recipes to be canned.
  • Preserve many tomato products utilizing scientific information with traditional tools.
  • How modern canning tools, such as the steam canner and steam juicer, revolutionized preserving methods.
  • Understanding how to decipher information shared by the National Center of Home Food Preservation.
  • Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Canning Lilac Flower Jelly


  • 3 cups fresh Lilac Blossoms
  • 4 cups boiling Water
  • 1/4 cup bottled Lemon Juice
  • 4 cups organic granulated Sugar
  • 1 box SureJell pectin


This is a two step recipe. Make sure to schedule the appropriate time for completion.

Lilac Flower Tea

  1. Separate the lilac blossoms from flower bundle, making sure to remove as much of the green end as possible.
  2. Pack lilac blossoms into a 1/2 gallon mason jar. Add boiling water and allow tea to steep for a minimum of 6 hours. However, steeping the tea overnight creates a better flavor.
  3. With a fine mesh sieve, separate the blossoms from the tea, pressing down on the blossoms to extract as much of the tea as possible.

Lilac Flower Jelly

  1. Add 4 cups steeped lilac flower tea to a heavy bottom non-reactive pot; bring to a boil
  2. Next, add lemon juice and box pectin. Stir often and bring to a boil.
  3. Finally, add sugar and bring to hard boil.
  4. Skim and discard any foam which forms.
  5. Fill jars leaving a 1/4-inch headspace. Wipe the rim of jars using a wet, clean dishtowel.
  6. Add warmed rings and rings to finger tight.
  7. Process jars for 10 minutes (up to 1,000 feet sea level) in a hot water bath or steam canner. Add 1 minute to the processing time for every 1,000 feet above 1,001 feet sea level).

In addition to making lilac flower jelly, give the following a try:

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Printable Recipe Card for this Lilac Jelly Recipe

Yield: 4 - 1/2 pints

Lilac Flower Jelly

lilac flower jelly

A lilac flower jelly recipe is a slight, delightful floral preserve. Canning lilac jelly is a great method for preserving this springtiem flower.

Prep Time 25 minutes
Cook Time 6 hours
Canning Time 10 minutes
Total Time 6 hours 35 minutes


  • 3 cup fresh Lilac Blossoms,, discard any greens
  • 4 cups boiling Water
  • 1/4 cup bottled Lemon Juice
  • 4 cups organic granulated Sugar
  • 1 box jelly Pectin,, Sure Jell


Lilac Blossom Tea

  1. Wash blossom cluster well in cold water. Remove and discard any leaves, begin removing the petals from the stem.
  2. Pack lilac blossoms into a half gallon mason jar.
  3. Add boiling water and cover mason jar with a clean dishcloth. Allow tea to steep up to 6 hours. Steeping the tea overnight creates a better infusion. To steep the blossom tea overnight will require it to be place in the refrigerator.
  4. Using a fine mesh sieve, strain tea into a non-reactive mixing bowl. Make sure to gently press the blossoms to release any tea from the flowers.

Lilac Blossom Jelly

  1. Prepare jars, lid, and canner.
  2. Add 4 cups steeped lilac flower tea to a non-reactive or heavy bottom pot. Bring mixture to a boil.
  3. Next, add the lemon juice and powdered pectin. Bring to a boil.
  4. Finally, add the sugar, stirring often to prevent scorching. Bring mixture to a hard boil for 2 minutes. Remove and discard any foam.
  5. Ladle jelly into 1/2 pint mason jars leaving 1/4-inch headspace.
  6. Wipe rims using a clean dishtowel. Add warm lids and rings finger tight.
  7. Process jars for 10 minutes (up to 1,000 feet sea level) in a hot water bath or steam canner. Add 1 minute to the processing time for every 1,000 feet above sea level).


  1. A low sugar pectin may be used in substitute for regular pectin.
  2. Honey may also be used in substitution of sugar. However, the jelly may not set with this substitution.

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Nutrition Information:



Serving Size:

1 tablespoon

Amount Per Serving: Calories: 220Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 56gFiber: 2gSugar: 51gProtein: 1g

Nutrition information isn’t always accurate.

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This is a preserving recipe which should be canned each and every spring. Enjoy it!

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  1. I made Lilac jelly for the first time this year a couple of weeks ago. It is really delicious. I also made lilac infused water! I will be making it again next year! Love to read your blog!

  2. I made this jelly this morning. I actually made the tea a few days ago and froze it as I didn’t have time to do the whole process at once. It’s a gorgeous Amber colour, thanks for sharing the recipe. I also love your blog and Facebook .

  3. What a great idea! i already make dandelion jelly but I have two beautiful lilac trees, however they bloomed last month and are now finished. I love your site by the way,

  4. question–you said you can steam can it for 10 minutes, but it doesn’t indicate what pressure to get to? is it 10lbs for 10 minutes? or different?

    1. Steam canning isn’t pressure canning.
      It’s a method that allows you to can things instead of filling a huge pot with water and water bath canning, you use a few inches of water to steam the jars instead

      1. You are right, a steam canner is not a pressure canner. I’m not sure if you read somewhere in the article that I had stated it was?

    2. A steam canner is used for high acidic foods and doesn’t gauge pressure. PSI is used for a pressure canner for high acidic foods.

  5. What exactly do you consider the blossom? Like as soon as it blooms or just before? I’ve been on a dandelion jelly with elderberry kick and want to try this !

  6. I made this jelly yesterday. Turned out wonderful! However, I find this way too sweet! Is there a way that I can dial it down a notch?

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