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Redbud Jelly (& Syrup)
Redbud jelly is a delicious way to enjoy edible redbud flowers each spring. These trees are not only beautiful, they're delicious!
👥 48 Servings⏱️ Prep & Cook: 24h 25m⏳ Prep: 24h🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●strainer
- ●pot
- ●whisk
📝 Preparation Steps
1
Place the de-stemmed redbud blossoms loosely in a clean quart jar. Bring the water to a boil, pour it over the flowers, and stir in the lemon juice right away (the acid turns the tea pink).
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2
Steep about ⏱️ 24 hours, moving the jar to the refrigerator after the first few hours. Strain the tea through a fine mesh strainer or cheesecloth, pressing to get every bit of liquid. You should have about the amount of tea called for; top off with a little water if needed.
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3
Pour the strained tea (with its lemon juice) into a large pot and bring to a boil over high heat. Whisk in the powdered pectin until fully dissolved and boil for ⏱️ 1 minute.
4
Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly ⏱️ 1 minute. Remove from heat and skim off any foam.
5
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip tight.
6
Process in a boiling water bath for ⏱️ 10 minutes, adjusting for altitude. Turn off heat and let jars rest ⏱️ 5 minutes, then cool undisturbed 12 to ⏱️ 24 hours before checking seals.
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Nutrition Facts
calories
84 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
0.1 g
sugar Content
21 g
sodium Content
3 mg
protein Content
0.01 g
carbohydrate Content
22 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.001 g
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