For the lilac jelly, wash the lilac and pluck the flowers one by one (no stems should be added). Mix water and wine, add blossoms, heat slowly and boil for about 5 minutes.
Then strain the blossoms, add the preserving sugar and boil for 4 minutes until bubbly. Then pour into clean screw jars.
Preparation Tip:
The lilac jelly tastes delicious on bread or can also be used as a filling for cakes and pies.
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