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Lilac jam is not just a preserve; it’s a taste of spring captured in a jar. The delicate, floral notes of lilacs make for a unique and aromatic jam that’s perfect for spreading on toast, swirling into yogurt, or even as a special filling for cakes. This guide will take you through the process of making lilac jam, from harvesting the blossoms to serving the final product. Follow this recipe to create a truly one-of-a-kind jam that will delight your senses.
Why Make Lilac Jam?
Making lilac jam is an opportunity to savor the fleeting beauty of lilac season. The blossoms are not only beautiful but also edible, offering a flavor that’s both fragrant and subtly sweet. By turning them into jam, you can enjoy the essence of lilac long after the flowers have faded from your garden. This recipe is perfect for anyone who appreciates the finer details of nature and wants to transform them into something delicious.
Ingredients You’ll Need
- 2 cups fresh lilac blossoms (free from pesticides)
- 2 cups water
- 4 cups granulated sugar
- ¼ cup lemon juice (freshly squeezed)
- 1 package (1.75 oz) fruit pectin
1. Harvesting Lilacs:
Start by selecting lilacs that are fully open but still vibrant in color. Choose blooms that are free from browning or wilting. Harvest in the morning when the flowers are most fragrant, and be sure to avoid areas treated with chemicals. Gently shake the blooms to remove any insects and debris.
2.Preparing the Blossoms:
Once you’ve gathered your lilacs, carefully remove the blossoms from the stems. You only want the petals, as the green parts of the flower can be bitter. Rinse the petals gently in cool water to remove any remaining dirt or insects, then lay them out on a clean towel to dry.
1. Infuse the Lilac Blossoms:
Begin by creating a lilac infusion, which will serve as the base of your jam. In a medium saucepan, combine the lilac blossoms and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. The water will take on a light purple hue, and the fragrance of lilac will fill your kitchen. After simmering, strain the liquid through a fine mesh sieve, discarding the blossoms. You should be left with approximately 1 ¾ cups of lilac-infused liquid.
2. Prepare the Jam Base:
In a large pot, combine the lilac infusion with the sugar and lemon juice. The lemon juice not only adds a slight tang but also helps preserve the vibrant color of the jam. Stir the mixture over medium heat until the sugar has completely dissolved. Increase the heat to high and bring the mixture to a rolling boil.
3. Add the Pectin:
Once the mixture is boiling, add the fruit pectin. Stir constantly to ensure the pectin is fully incorporated. Boil the mixture for 1-2 minutes, then remove the pot from the heat. The pectin will help the jam to set as it cools.
4. Test for Consistency:
To check if your jam is ready, place a small spoonful on a chilled plate. Let it sit for a minute, then push it gently with your finger. If the surface wrinkles slightly, your jam is set. If not, return the pot to the heat and boil for another minute before testing again.
5. Jar the Jam:
Once the jam has reached the desired consistency, carefully ladle it into sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean, then seal with sterilized lids. If you plan to store the jam long-term, process the jars in a water bath canner for 10 minutes. Otherwise, let the jars cool to room temperature before storing them in the refrigerator.
Serving Tips:
Lilac jam is a versatile treat that can be enjoyed in many ways:
- On Toast: Spread it on buttered toast or scones for a fragrant breakfast.
- With Yogurt: Stir a spoonful into plain Greek yogurt for a floral twist.
- As a Cake Filling: Use it as a filling for cakes or cupcakes to add a unique flavor.
- With Cheese: Pair it with soft cheeses like brie or goat cheese for an elegant appetizer.
Conclusion:
Lilac jam is a culinary experience that captures the essence of spring in a jar. Its delicate flavor and beautiful color make it a standout preserve that’s sure to impress. Whether you’re an experienced jam-maker or trying your hand at it for the first time, this lilac jam recipe offers a rewarding and delicious way to celebrate the season. Enjoy the process, savor the results, and share this unique treat with those you love.
lilac jam
Equipment
- 1 large sauce pan
- 1 seperator
- 1 Stove
- jar
- stirrer
Ingredients
- lilac flowers full blossomed
- lemon juice
- sugar
- water
- food pectin
Instructions
- Start by selecting lilacs that are fully open but still vibrant in color. Choose blooms that are free from browning or wilting. Harvest in the morning when the flowers are most fragrant, and be sure to avoid areas treated with chemicals. Gently shake the blooms to remove any insects and debris.
- .Preparing the Blossoms:Once you’ve gathered your lilacs, carefully remove the blossoms from the stems. You only want the petals, as the green parts of the flower can be bitter. Rinse the petals gently in cool water to remove any remaining dirt or insects, then lay them out on a clean towel to dry.
- Infuse the Lilac Blossoms:Begin by creating a lilac infusion, which will serve as the base of your jam. In a medium saucepan, combine the lilac blossoms and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. The water will take on a light purple hue, and the fragrance of lilac will fill your kitchen. After simmering, strain the liquid through a fine mesh sieve, discarding the blossoms. You should be left with approximately 1 ¾ cups of lilac-infused liquid.
- Add the Pectin:Once the mixture is boiling, add the fruit pectin. Stir constantly to ensure the pectin is fully incorporated. Boil the mixture for 1-2 minutes, then remove the pot from the heat. The pectin will help the jam to set as it cools.
- Test for Consistency:To check if your jam is ready, place a small spoonful on a chilled plate. Let it sit for a minute, then push it gently with your finger. If the surface wrinkles slightly, your jam is set. If not, return the pot to the heat and boil for another minute before testing again.
- Jar the Jam:Once the jam has reached the desired consistency, carefully ladle it into sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean, then seal with sterilized lids. If you plan to store the jam long-term, process the jars in a water bath canner for 10 minutes. Otherwise, let the jars cool to room temperature before storing them in the refrigerator.
