When great weather arrives, bringing with it the bounty of sunshine, I spend less time in the sewing studio.
I have always enjoyed canning. Some of my most favorite memories are of my Mom canning and she passed on that love to me.
The rhubarb is ripe, and one of my favorite jams is a rhubarb, strawberry and pineapple mix.
I am also trying something new to me.
We have an abundance of lilacs all over the property.
Did you know that the flowers are edible?
I was very surprised at how easy it is to separate the flowers from the stems. It also doesn’t take all that much to fill two quart jars.
I did look for the darkest blossoms, so I didn’t harvest any from the shrub you see pictured above. I have several varieties of whites and purples. I want the darkest to get the most color that I can.
Hot water is poured over the petals to make a tea.
I left mine to soak several hours to be sure and extract all that goodness from the petals.
Boiled with lemon, sugar and pectin to make the jelly:
I forgot to take a photo of the jars after the water bath, but you understand.
Delicious!
There are several recipes online. Here are two if you would like to try this:
Have fun and carry on!
LC's Cottage 
Interesting. I’ve canned a lot of things over the years, but never jelly.
LikeLike
This one is a fun one, Donna! No straining of tiny seeds! 🙂
LikeLike
WOW – DID NOT KNOW THIS. Bet it is good!
LikeLike
Thank you, Nanette! The Hubster and I are enjoying it! 🙂
LikeLike
Well! I never knew that! Lilac blooms are edible! We have been busy netting all our fruit bushes now some fruits are starting to form – redcurrants and gooseberries. Others are just beginning to flower – strawberries, raspberries and blackberries. So lovely to be out in the sunshine after such a wet winter.
LikeLike
Oh yes, Allison…it feels wonderful to be out in the sunshine! 🙂
LikeLike
Lilac Jelly…let us know how it tastes. Back when we lived in the desert, I made Cactus Berry Jelly from the prickly pear buds every Fall. Its taste is reminiscent of an earthy grape jelly.
LikeLike
For my taste, the jelly tastes like a delicate honey. I would have loved to have tried your Cactus Berry jelly! How hard are those buds to harvest? 🙂
LikeLiked by 1 person
I just went down a rabbit hole and googled prickly pear jelly. It is definitely more work than making lilac jelly! 🙂
LikeLike
My Mother in Law had a huge prickly pear clump (5 feet high by 5 feet deep/wide). I’d reach in with tongs and pluck the buds off – sometimes with gloved hands, sometimes not! When they are ripe (a beautiful reddish, purplish color) they release as easily as the best & ripest berries in your Pacific Northwest! They are about the size of an egg, but vary. Oh and when they are boiling (no need to peel, either) the aroma is the desert at its very best pre-dusk…Oh now you got me homesick for hubby’s hometown!!!
😉
It makes sense that the lilac jelly tastes like honey…I remember sucking individual lilac flowers for their ‘honey’ as a kid, now that you mention that!
🙂
LikeLiked by 1 person
I am impressed with your jelly making! It looks delicious.
LikeLike
This recipe is easy, Kathleen, and it is delicious, too! 🙂
LikeLike
I did not know Lilacs were edible. I have had lavender jelly and I am thinking maybe similar. I’m impressed Laura – sounds yummy 🙂
LikeLike
I have never had lavender jelly, but I bet that you are right; they may be similar. Guess I am going to have to make some lavender jelly! 🙂
LikeLike
Ooh, that sounds interesting, I haven’t made jam for years but that might just tempt me!
LikeLike
Go for it Margaret! You have such a large garden that I bet you could make several kinds of floral jellies! 🙂
LikeLike
Pingback: Chookshed Stitchers 2024 Challenge – May Update | LC's Cottage