Lilac Jelly Recipe Capture Spring in a Jar

Instructions:

1. Carefully inspect lilac blossoms, removing any stems and green leaves. Gently rinse and pat dry.
2. Place prepared lilac blossoms in a large heatproof bowl or pot. Pour boiling water over the blossoms. Add lemon juice.
3. Cover and let steep at room temperature for at least 2 hours, or up to overnight for a stronger flavour.
4. Strain the lilac infusion through a fine-mesh sieve or cheesecloth-lined colander into a clean saucepan, pressing gently to extract all the liquid. Discard the spent blossoms.
5. Add sugar and powdered pectin to the strained lilac infusion. Stir well to combine.
6. Bring the mixture to a rolling boil over high heat, stirring constantly. Cook until the mixture reaches the jellying point (220°F / 104°C on a candy thermometer, or until it sheets off a spoon). This will take approximately 5-10 minutes.
7. If necessary, skim off any foam that forms on the surface.
8. Carefully pour the hot jelly into sterilized canning jars, leaving ¼ inch headspace. Wipe the rims of the jars clean. Place lids and rings on the jars, tightening to fingertip tightness.
9. Process in a boiling water bath canner for 10 minutes (adjust for altitude). Alternatively, let the jelly cool to room temperature and store in the fridge for several weeks.
10. Let the jars cool completely, undisturbed, on a wire rack. You should hear a 'pop' as the jars seal. If a jar doesn't seal, refrigerate it.