Redbud Jelly
A light delicious red pink jelly made from beautiful blooms harvested from the redbud tree.
Servings: 12 half-pint jars
Equipment
- 1 Canner or large pot
- 12 Half-pint jars
- 1 Funnel
- 1 Canning tongs
- 12 canning lids and rings lids must be new
- 1 1/2 gallon jar or container
Ingredients
- 5 cups redbud blossoms
- 4 tbls lemon juice
- 2 boxes low sugar pectin like Sure Jell
- 8 cups sugar
- 8 cups boiling water
Instructions
- Pick redbud blossoms by gentle pulling them from the redbud tree branches.
- Place blossoms on a clean hand towel or paper towel and pick off stem. Measure out 5 cups of blossoms.
- Gentle place blossoms in a strainer and wash with cool water. Drain.
- Place 5 cups of cleaned blossoms into a 1/2 gallon mason jar. Pour 8 cups of boiling water over flowers. Stir. Allow to cool, cover and place in the fridge for 24 hours.
- The next day, strain out the the flowers and any loose stems.
- Pour in 4 tablespoons of lemon juice into the filtered redbud tea.
- Pour redbud tea into a large pot and place on stove. Bring to a boil.
- Add in the pectin to the boiling redbud tea. Bring to a rolling boil.
- Add 8 cups of sugar into the pectin and redbud tea mixture. Keep stirring till mixture comes to a rolling boil. Continue to boil for 1 minute.
- Using a canning funnel and ladle, pour hot mixture into clean, sterilized half-pint jars.
- Wipe down rims of canning jars with a damp paper towel to remove any jelly. Seal jars with a new lid and a canning ring.
- Place jelly filled half-pint jars into a canner filled with water. Make sure water covers all the jars by at least 1 inch. Loosely cover canner.
- Bring water to a slow boil and process jars for 10 minutes.
- Remove jars and place them on a towel on countertop to cool. Store in pantry.