Lilac Jelly

Summary

Ingredients

• 100 g flowers (lilac blossoms) plucked and weihed, without reen stems)
• 1 liter water
• 25 ml white wine
• 0.5 ½ lemon (s), add the juice
• 500 g preservin suar (2: 1)

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Instructions

1. First things first: don`t boil the flowers !!! Otherwise the taste will be very strangely earthy and not appetizing (I think).
2. To get the lilac taste (smell), everything but the sugar is put in a bowl and placed in the refrigerator or other cool place for at least 8 hours.
3. Then strain the whole thing through a cloth over the sieve, pour into a saucepan, add the preserving sugar and bring to the boil while stirring. Then let it boil for 5 minutes, stirring constantly, and immediately pour into clean glasses.