Lilac Jam
Description
Winter preserve made at home. My neighbor grows different varieties of lilac. That’s where I learned this lilac jam recipe. I tried it once — not really honey-like, just the aroma — delicate and floral. The benefits of this jam are huge, for women and men alike. I highly recommend looking into it and giving it a try. By the way, it’s best to pick the blossoms during the first bloom. So, how do you make lilac jam? 1. Rinse the lilac flowers under cool running water. Then put them in a saucepan and cover with two cups of water. 2. Place over heat, bring to a boil, and let boil for a good ten minutes. 3. Turn off the heat. Squeeze the juice of one lemon into the lilac, cover with a lid, and let steep for 20 minutes. 4. After 20 minutes, juice will release from the lilac. Strain it and use this juice as the base for the syrup. To do this, dissolve sugar in it over low heat, stirring constantly. 5. While the syrup is cooking, thoroughly rub the lilac petals with one spoon of sugar and 10 drops of lemon juice. Add all of this to the syrup. When the syrup with the crushed lilac comes to a boil, reduce the heat to minimum and cook for 20 minutes, stirring constantly. 6. Pour the hot finished jam into sterilized jars and seal with sterile lids. Store in a cool place. The jars keep for up to a year when stored cool.