First you will pick all the flowers off of the lilac stems. Pick them into a strainer which either has very small holes or into a strainer with cheesecloth laid out inside.
Secondly, you will rinse the lilacs in gentle water. Moving the lilacs around in the bowl to make sure you are getting every side.
Next you will pour all the ingredients into your large pot for the stove. (Again it is super simple to multiply if you want more than one batch.
Put the pot on the stove on medium to high heat stirring regularly until it begins to boil lightly.
Turn the stove down to medium low heat and let the syrup simmer for twenty minutes. Stir every once in a while.
After this pour the syrup out into a bowl or jar straining all of the flowers out as you pour. Just use the cheesecloth from before.
After this make sure all the lilac flowers and anything else that didn’t dissolve is out of the mixture and pour them into small jars for canning. I use 16 oz and smaller.
At this point you can store them in your fridge for a few weeks or can them. If you can them, on the stove warm up the water bath to a boil and place the lids for your canning jars into a small pot of water on low heat for ten minutes before canning.
Once the water is ready in the water bath and is boiling place all the lids and rings onto your jars and carefully place the cans into the water bath. Make sure that the water goes over top of the jars completely. Then put the lid on and set your timer for ten minutes.
After ten minutes take the water bath off of the heat and let the cans sit inside the bath for another five minutes.
Then you will take them out using the proper tools and place the jars on a towel on your counter for twenty four hours.
You can use immediately or place in a food pantry after the twenty four hours. Make sure to label them with the name and year on the canning lid.
Then enjoy!