Lilac Preserves
Prep time
Cook time
Total time
Light semi-sweet preserve with floral notes and a hint of honey.
Recipe type: Sauces & Dips
Cuisine: Minnesotan
Serves: 6 half-pints
  • 4 c. lilac blossoms
  • 2 cups boiling water
  • 2 cups apple or pear juice
  • 3 Tbls. lemon juice
  • 1 pkg powdered pectin
  • 4 c. white sugar
  • 1 tsp butter
  1. Remove blossoms from the stems and the sepal, small leaves under the flower.
  2. Gently rinse.
  3. Place in a large bowl.
  4. Cover blossoms with boiling water and juice.
  5. Let steep for about 1 hour to bring out the delicate lilac flavor. Stir occasionally.
  6. Strain flowers into a stock pot to preserve the liquid.
  7. Add lemon juice.
  8. Sprinkle pectin over juice. Whisk until liquid comes to a boil over medium high heat. Let boil 1 minute.
  9. Add butter, return to boil.
  10. Add sugar. Whisk until sugar is dissolved. Continue stirring until liquid returns to a boil. Let boil 1 minute.
  11. Remove from heat.
  12. Remove foam with a metal spoon.
  13. Ladle into class jars.
  14. Add a few of the discarded blossoms to the jars.
  15. Can or cool and place in refrigerator for immediate use.
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