Lilac & Pear Jelly

Cooking with flowers is so satisfying, the aromas transport you back to spring, and the short season of Lilacs mean that you can enjoy this jam pretty much immediately.


  • 5 cups of lilac flowers
  • 4 cups of hot water

Let stand overnight

  • 2 cups of Riesling – bring to the boil and reduce.

add and bring to the boil:

  • 2 diced pears
  • 2 cups of water

and let stand overnight.



Next day:

  • 3 cups sugar – bring to the boil, and let simmer until caramelisation point.

Heat pear juice, add the caramelising sugar once boiling.

Mix-in Lilac water

add the juice of a small lemon, or half a large one

Heat up to a boil

Let simmer for 10 mins, and then allow to cool a little so the pers absorb a bit of the lilac, whilst preparing the a-a

3 tsp agar agar in hot water, dissolve.

*note: not sweet enough – I want to cook it again with +1 cup of sugar* – recipe changed to accommodate this.

Melted 1 cup sugar with a tablespoon water and squirt of lemon – waited till it boiled & started to caramelise a little.

**2nd note: too “gelled” adding 1 cup Riesling, boiling it a while, then adding 1/2 cup caramelised sugar again.)

For next time: (recipe changed to accommodate this.)

  1. don’t add the Riesling with the flowers, but boil it down first and add to the Pears
  2. Boil the sugar separately – until it caramelises -

2 thoughts on “Lilac & Pear Jelly

    • The Typographer's Kitchen says:

      Hi Sandy! Sorry for the late reply, I didn’t get a notification (new website trouble, all fixed now!) I’ve noted down your email and will send you a message to let you know if I have any left, are you still interested? Currently they are only sold in Berlin, but I might be able to ship some to you. Thank you for your interest!

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