Lilac Jelly with Ginger

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

4 handfuls fresh flowers from the blue lilac
200 ml wine (rosé)
1 liter water
800 g preservin suar, 3: 1
1 piece (s) ginger root, the size a thumb

Instructions

Wash the freshly picked lilac blossoms in cold water. Then pluck the flowers one by one and make sure that the green stems are not processed.
Peel the ginger and cut into very small pieces.
Mix the wine and the water, add the pieces of ginger and the flowers. Bring slowly to a boil and cook for about 4 minutes, stirring, until the lilac has given its color to the liquid. Strain the petals and larger pieces of ginger.
Add the preserving sugar and cook bubbly according to the instructions (at least 4 minutes). After a successful gel test, pour into clean glasses immediately.
If you don`t like ginger, you can just leave it out. Tastes delicious even without it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.