All you need is two cups of blossoms, add 2 cups of hot water, let steep and you have an amazing floral infusions. Well, let me give you the recipe...
Lilac & Apple Jelly
2 c lilac petals, removed from the stem (try to keep the entire blossom intact, the nectar is in the center part)
2 c boiling water
1 pkg powdered pectin
1/4 c freshly squeezed lemon juice
1 c finely diced, peeled apple (I used empire, which was a great flavor with the lilac)
4 c. sugar
Rinse flowers well. Put in heat resistant bowl and pour boiling water over all. Steep over night. Next morning, strain petals using either a fine mesh sieve or cheese cloth. Discard flowers. You will need the liquid to be exactly 2 cups, so if the flowers soaked some up, add enough cold water to make 2 cups.
In medium saucepan combine flower infusion, pectin, and lemon juice. Using a whisk, mix until the pectin is fully dissolved. Add diced apple. Bring to a boil. Add sugar and stir until fully dissolved. Return the pot to a rolling boil, boil for one minute, stirring constantly. Remove from the heat.
Using sterilized canning jars and lids, ladle hot jelly into the 1/2 pint jars (5 in all). Put in a water bath canner and process for 10 minutes after the boil is achieved. Remove from canner and place on counter on dishtowel to cool. Listen for the wonderful sound of the "POP!!" as your jars seal!