Unusual lilac jam - a recipe for making aromatic “flower honey” from lilac flowers

Categories: Jam

If as a child you looked for the “lucky flower” of lilac with five petals in bunches of lilacs, made a wish and ate it, then you probably remember this bitterness and at the same time honey-like sweetness on your tongue. You might be surprised, but excellent jam is made from lilac, which tastes slightly like buckwheat honey, but this jam is more delicate, with a light floral aroma.

Ingredients: lemon, sugar, lilac flowers
Time to bookmark: Spring

To make lilac jam you need:

0.5 kg of lilac flowers;
0.5 kg sugar;
1 lemon;
0.5 l of water.

The color and variety of lilac is not particularly important. The main thing is that the flowers are fresh and not wilted.

Boil water in a saucepan, separate 1/3 of the flowers and pour them into boiling water. Cover the pan with a lid and remove it from the stove. Let the broth cool and infuse.

Strain the broth. The flowers can be thrown away; they are no longer needed.

Thoroughly grind the remaining 2/3 of the flowers with sugar. Of course, you won’t get a homogeneous paste, but the “porridge” will be enough.

Pour the flowers ground with sugar into the decoction, add the juice squeezed from the lemon, and cook the jam for at least 20 minutes until the syrup thickens to the consistency of liquid honey.

Pour the finished jam into small jars with lids, and you can put them in the kitchen cabinet, where they can stand until the next lilac blooms.