Every spring, when the redbud trees around my neighborhood burst into their vibrant pink-purple glory, I can hardly contain my excitement. Not just because these blossoms signal the end of winter, but because they herald the beginning of redbud jelly season in my kitchen. The first time I made this delicate, floral jelly, it was purely out of curiosity. Could these edible flowers really transform into something worthy of my breakfast toast? The answer was a resounding yes, and now this recipe has become an annual tradition.
There’s something magical about harvesting these delicate blossoms and watching them release their subtle flavor into a beautiful pink infusion. The resulting jelly captures spring itself – light, floral, with just the right balance of sweetness. Friends who receive jars as gifts often don’t believe me when I tell them it’s made from tree flowers until they taste that distinctive floral note that can’t be replicated.
Why You’ll Love This Recipe
This redbud jelly isn’t just beautiful to look at – it’s a truly special treat that brings something unique to your pantry and table.
Versatile
The delicate flavor of redbud jelly pairs wonderfully with so many things. Spread it on warm biscuits or scones, use it as a glaze for cakes, or serve it alongside a cheese board for a sophisticated touch. I’ve even used it as a sweet addition to salad dressings and marinades.
Budget-Friendly
If you have access to redbud trees, this recipe is incredibly economical. The blossoms are free for the picking, and the remaining ingredients are pantry staples. For the cost of some sugar and pectin, you can create several jars of specialty jelly that would cost a premium at farmers’ markets.
Ingredients for Redbud Jelly
- 4 cups redbud flowers
- 4 cups water
- 1/4 cup lemon juice
- 1 package of powdered pectin
- 4 cups sugar
How to Make Redbud Jelly
Making this stunning jelly isn’t just about the end product – it’s about embracing the seasonality of these fleeting blossoms and preserving their essence. The process itself becomes a meditation on spring’s ephemeral beauty.
Step-by-Step Instructions for Making Redbud Jelly
First, gather your redbud flowers on a dry day when they’re fully opened but still fresh. Then, gently rinse the blossoms under cool water to remove any dust or tiny insects. This careful cleaning preserves the delicate flavor while ensuring your jelly is perfectly pure.
Next, combine the clean flowers with water in a large saucepan. Bring this mixture to a gentle boil, then immediately remove it from heat. Allow the flowers to steep for about two hours. During this time, the water will transform into a beautiful pink-tinged infusion as it draws out the flavor and color of the blossoms.
After steeping, strain the liquid through a fine-mesh sieve or cheesecloth. Moreover, press gently on the spent blossoms to extract every drop of that precious infusion. You should aim for about 3 cups of liquid for the perfect jelly consistency.
Pour the measured redbud infusion back into a clean saucepan. Subsequently, add the lemon juice, which not only brightens the flavor but also provides the necessary acidity for proper jelling. Stir in the powdered pectin until completely dissolved.
Bring this mixture to a rolling boil over high heat. Meanwhile, measure out your sugar so it’s ready to add all at once. Once boiling, quickly add all the sugar and stir constantly to dissolve it completely. Furthermore, return the mixture to a full rolling boil that cannot be stirred down.
Maintain this vigorous boil for exactly one minute, stirring continuously to prevent scorching. Then, remove from heat and skim off any foam that has formed on the surface. Additionally, this step ensures your jelly will be crystal clear and beautiful in the jar.
Quick and Easy
Despite sounding fancy, this recipe is surprisingly straightforward. Besides the steeping time, the active cooking takes less than 30 minutes. Therefore, even beginners can achieve excellent results with minimal effort.
Customizable
Feel free to adjust the flavor profile to your liking. For instance, some jelly makers add a cinnamon stick or star anise during the steeping process. Alternatively, you might incorporate a splash of vanilla extract off-heat. However, I prefer the pure, clean taste of the redbud flowers on their own.
Crowd-Pleasing
This unique jelly never fails to impress guests. Consequently, it makes for wonderful gifts throughout the year. In addition, children are especially delighted by its pretty color and sweet, mild flavor. Finally, it’s a perfect way to introduce people to the concept of edible flowers and foraging.
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Redbud Jelly
- Total Time: 45 minutes
- Yield: 5-6 half-pint (8 oz) jars 1x
Description
A delicately floral spring jelly made from redbud blossoms. This beautiful pink jelly captures the essence of spring with its subtle floral flavor.
Ingredients
- 4 cups redbud flowers
- 4 cups water
- 1/4 cup lemon juice
- 1 package of powdered pectin
- 4 cups sugar
Instructions
- Rinse the redbud flowers thoroughly under cool water to remove any debris or insects.
- In a large saucepan, combine the clean redbud flowers and water. Bring to a boil.
- Remove from heat immediately once boiling and let steep for 2 hours to extract flavor and color.
- Strain the redbud flower infusion through a fine-mesh sieve or cheesecloth, pressing gently to extract all the liquid.
- Measure exactly 3 cups of the redbud flower liquid into a clean saucepan.
- Add lemon juice and pectin to the saucepan. Stir until pectin dissolves completely.
- Bring mixture to a full rolling boil (one that cannot be stirred down) over high heat, stirring constantly.
- Add the entire amount of sugar all at once, stirring to dissolve.
- Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat and quickly skim off any foam with a metal spoon.
- Pour hot jelly immediately into sterilized jars, leaving 1/4 inch of headspace.
- Wipe jar rims clean, apply lids and bands, and process in a water bath canner for 10 minutes.
- Remove jars and allow to cool undisturbed for 24 hours.
- Check seals, then store in a cool, dark place for up to one year.
Notes
- Harvest redbud flowers when fully opened but still fresh.
- For best results, use flowers that haven’t been sprayed with pesticides.
- The jelly may take up to 24 hours to fully set.
- For gift-giving, decorate jars with labels identifying the unique flower source.
- Prep Time: 30 minutes (plus 2 hours steeping time)
- Cook Time: 15 minutes
FAQs
Can I use frozen redbud flowers? Yes, you can freeze freshly harvested redbud flowers in sealed containers. Therefore, if you collect more than needed, freeze the excess for later use. However, use within six months for best flavor.
How long does redbud jelly last? When properly processed in a water bath canner, redbud jelly can last up to one year in a cool, dark place. Nevertheless, once opened, refrigerate and use within three weeks.
Can I reduce the sugar in this recipe? Unfortunately, traditional pectin requires the full amount of sugar to set properly. Consequently, if you prefer less sweetness, you’ll need to use a low-sugar pectin and follow the manufacturer’s instructions.
What does redbud jelly taste like? The flavor is delicately floral with subtle hints of sweetness. Furthermore, there’s a light tanginess from the lemon juice that balances the sweetness beautifully.
Are all redbud trees edible? Eastern redbud (Cercis canadensis) flowers are edible. Meanwhile, always ensure you’re harvesting from trees that haven’t been treated with chemicals or pesticides.