Delicious Redbud Jelly



I was pleasantly surprised the other morning, when on Instagram, a B & B in our area, showed jars of Redbud Jelly they had just made. I had never heard of Redbud Jelly, so I grabbed a pot and headed out in my pajamas and robe, to collect some flowers. I was going to give this a try! Mr. Tea just shook his head and laughed. He has seen me in action before.  One of my daughter's, going to work that morning, was breezing down the highway, and asked me later, what I was doing to my tree.

Regardless, when I let Mr. Tea taste the final result, he was really amazed how great it tasted. I think it has a Strawberry/Kiwi-ish flavor.

4 Cups water

4 Cups Redbud blossoms

3-4 Tblsp. lemon juice (juice of one large lemon or you can use bottled)

4 Cups sugar

1 Box Pectin (1.75 oz SureGel) I used powdered. Liquid pectin will work too.

Bring water to a boil. Pull all stems from blossoms.  This is the longest step, but leaving the stems on, can product a little bitterness in the jelly, so it's worth taking the time to remove them. Rinse blossoms, and place in large bowl and pour the boiling water over the blossoms. Let steep for 12-24 hours. This will make a tea.

Remove all blossom from the 'tea'.  In a cheese cloth or filter-lined strainer (I used a regular coffee filter) strain the Redbud tea into a large pot. Bring the tea to a boil. Add sugar and lemon juice. Bring to a rolling boil, stirring constantly. Slowly add the pectin that has been dissolved in 3/4 cup water. This will prevent the pectin from clumping. Keep on the heat for 2 minutes at a rolling boil, stirring constantly.

Ladle mixture into sterilized Jelly jars, making sure to wipe rim and edges of any syrup that might have spilled on the jar, with a damp paper towel. This is an important step, so your jars will have a good seal. Place lids and caps on jars. 

Place jars of jelly in a large pot and fill with enough water to just cover the tops of the jars. Bring to a boil and set timer for 10 minutes. Continue to boil for the complete 10 minutes. Shut off stove and let sit for a while as not to get burnt with the hot jars. Remove jars from water, and let cool to room temperature.

Check top of jars to make sure they sealed. Jars will keep in a cabinet for 12-18 months. Refrigerate any jars that may have not sealed properly. Also, once opened, you will want to keep the jelly refrigerated.

The recipes says this jelly will have a floral taste. Like I said, to me, it tastes like strawberry/kiwi.

 Enjoy!!!   ~ Karen