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Topic: Lilac Jelly  (Read 1764 times)
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dreadlocklove
« on: June 18, 2013 11:26:37 AM »

The lilac flower harvest didn't go over so well last year.  Well...  I guess to be more accurate, the harvest itself went well (how can it not be convenient to have trees growing in two of three neighbours' yards, with branches growing over the fences and into mine?) but the rust appearance that came while drying them came as both a surprise and a turn-off.  They've remained untouched in a jar in the herb kitchen this entire time.

Last week I wondered if jelly could be made with the flowers and how it would taste.  I've grown a bit more fond of the aroma since moving here 5 years ago and it would be shame to let them go to waste.  As it usually turns out, someone posted a photo of a batch she had just finished (along with what seemed to be a delicious lilac and wild blueberry cookie with lilac glaze) that afternoon on Facebook.  So it can be done, thank you Universe!



I followed the recipe and procedure shared by The 3 Foragers (http://the3foragers.blogspot.ca/2011/05/lilac-recipe-lilac-jelly.html)



I took the photo of the jars and mis-written labels (it should read June 14, 2013, of course) soon after processing them and as the author noted, the colour does fade to more of a pale yellow.

The day I made the batch, I dipped my finger in the larger jar for a taste-test and was disappointed but after testing again just now, I feel that I shouldn't have given all the 4oz jars away so quickly (ha!)...  The ingredients have synergized quite well over the past few days!  If I remember clearly, and if my sinuses aren't confused because of a cold, I'd say there's a hint of pink club soda in there.  A very sweet pink club soda.

Not being as well acquainted with refined sugars these days, I'd like to experiment more with sugar-free pectins, and more specifically, with Pomona's Universal Pectin.  Is it available for purchase online within Canada, or will I have to import it?
« Last Edit: August 14, 2013 11:09:54 AM by MissingWillow » THIS ROCKS   Logged

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« Reply #1 on: June 18, 2013 03:41:06 PM »

I had no idea Lilacs were edible.... One of my favourite flowers and I've been surrounded by them my entire life, and I never knew they were edible... I'll have to wait for next year now, but I'm so bookmarking this!  Thanks for the inspiration!
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« Reply #2 on: June 18, 2013 04:09:09 PM »

One of my favorite flowers!  I too had no idea they were edible!  Too bad I live in the southern US where it is apparently too hot for these lovelies.  I'll have to ask Mom to make some Lilac Jelly!
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« Reply #3 on: June 18, 2013 07:35:16 PM »

I never knew lilacs were edible, either! Now that I've found this, I'll have it bookmarked for next year! It looks fantastic!
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« Reply #4 on: June 20, 2013 05:09:45 PM »

Sigh, I wish we could grow lilacs here!
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« Reply #5 on: June 28, 2013 03:07:57 PM »

Wow! I should try this. I love lilacs, and the only reason I knew they were edible before this was because my cat was eating them and I panicked thinking they were poisonous... only to find out through some research that they aren't, hah.
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princess31785
« Reply #6 on: June 30, 2013 09:23:37 PM »

That looks really good. I must admit that I may not be a rockstar in the kitchen but I am trying to, I can't be that bad for a long time anyway. I think I'll get better.

Just looking through some good recipes in here for dinner tonight. Smiley
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dreadlocklove
« Reply #7 on: July 23, 2013 04:47:26 AM »

Thanks for the comments everyone.  =)

I didn't have too much of an appreciation for them when I first moved to this neighbourhood five years ago.  They're all over the place, both of my side neighbours have a tree in the yard (the one neighbour has trees running along our entire fence) and it seems like most of the homes in this area have them too, so all it takes is a nose to know when lilacs are blooming.  I love them now though, especially knowing that there is potentially fifty of more (probably way more) batches of jelly available to me just for walking outside.

If you're not a superstar in the kitchen, you can even just start off with cold infusions.  Gather some flower and let them stand in water for a few hours.  I guess this depends on how strong and long you infuse for but the scent will transfer perfectly into water.  Plus, it's cool to watch the flowers stay so plump afterwards.  =)
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donniesgirl
« Reply #8 on: August 09, 2013 02:29:21 PM »

Ooh that looks good...lilacs don't do well in extreme heat or clay soil though so boo.   Cry  They are very pretty.

As for Pomona's, I have bought it at Sprouts or Whole Foods.  Not sure what your Canadian options are.
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dreadlocklove
« Reply #9 on: August 13, 2013 12:08:51 PM »

Thanks for the tip.  I've never heard of Sprouts and we don't have a Whole Foods here.  I'll have to keep searching, or wish for it in a cooking- or herb-related swap.
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