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
Scale
- 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