Tuesday, June 6, 2017
As I searched for recipes for violets, I learned that lilacs are another edible flower and was immediately entranced by the task of finding a recipe to make jam with the last two remaining flowers on my lilac tree. There was lilac jelly (oh so beautiful you must wait until next year) but the Jun Food in Jars Challenge is jam, so I had to settle on the only recipe I could get my hands on that worked with my available time (as in right then and there) and my available resources (two flowers only makes about one cup of usable flower).
This recipe I found was from Music, Life, Love blog that appears long out of service. Do I trust the recipe? It seems an awful lot like the violet recipe and it will be going in the freezer, so... what the heck, I can always dump it later if it is awful.
2 cups, loosely packed lilac blossoms (no green parts or stems)
Juice of 1 fresh lemon or 4 Tablespoons of bottled lemon juice
3/4 cup water
2 1/2 cups sugar
3/4 cup water (a second time)
1 pkg. Sure-Jel pectin
1. Put 3/4 cup water and the lilac blossoms in a blender and blend well.
2. Add the lemon juice and notice how the lilac paste turns a richer purple as soon as the lemon juice hits the dull purple paste.
3. Add the sugar and blend again to dissolve.
4. In a saucepan over medium heat, heat the second 3/4 cup water in a sauce pan. Slowly stir the package of pectin into and bring it to a boil, continuing to boil hard for 1 minute.
5. Pour the hot pectin into the blender with the lilac paste.
6. Blend again and pour into jars or small storage containers.
7. Let cool, then cover with lids and store in the freezer. The jam will turn a deeper purple as it sets up. You can dip out the jam whenever you want some.
I'm really quite excited about them but once again worry about the pectin texture. I really need to get better at doing pectin the natural way.
They took on a surprisingly browner hue as time went on. It still has a shade of purple, but not as much as it was.
Store in freezer for up to a month.