Fairy Jelly [Apple Lilac Jelly]
Updated: Oct 17
Fairy Jelly, also known as Apple Lilac Jelly, had a creative start. We actually came up with the name while filming. Be sure to watch our video tutorial to see it all unfold.
Creativity in the kitchen is what keeps canning fun for me. We have been playing with some of the floral jellies and they are so pretty as well as tasting good. This is the kind of jelly I want to gift to other people. It takes a little extra work to disperse the petals throughout the jelly but it is so worth it. The lilac petals look like little fairies floating through the jelly. It also reminds me of a prairie dress fabric. So much fun!
This recipe makes 6 half-pints of Fairy Jelly.
Fairy Jelly [Apple Lilac Jelly] Ingredients:
4 cups apple juice
4 cups sugar
2 cups lilac blossoms
6 Tablespoons Pectin
1/2 Teaspoon Butter
Making Fairy Jelly [Apple Lilac Jelly]:
boil all ingredients except blossoms and sugar
Place butter, apple juice, and pectin in a large pot and bring to a boil.
Add sugar and lilac blossoms. Return to a boil and boil for 1 minute.
While your jelly is heating on the stove it is time to prepare your canning equipment.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling and Processing Jars of Fairy Jelly [Apple Lilac Jelly]:
Fill the jars leaving 1/4-inch headspace.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Once your jars have completed processing, turn off the heat, remove the lid, and allow them to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
This is an optional step: Allow the jars to cool and seal for about an hour. Then, in order to disperse the blossoms evenly, gently turn the jars every 30 minutes until it is cool and the blossoms are floating throughout the jelly.
After 24 hours, remove the ring and wash the jars paying particular attention to the threads.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in a cool dry place to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.