Jelly..Redbud Jelly in the Spring

Straws Kitchen

By
@CinCooks

Our local Museum made the "Redbud Jelly" and says it is wonderful, using
buds/flowers from the tons of "Redbud Trees" that grow through our area.

I got the recipe from this web site:
farmpath.blogspot.com/...recipe.html, My Life as I See
It - The Musings of a Country Girl On a Hobby Farm...Posted by Farm Girl at
10/14/2010

(photo's are not from the above web site), Pam E, used this recipe and took photos as she made it.

If you make it, be sure you use buds free from pesticides.


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Ingredients

IT IS ALMOST TOO EASY TO MAKE...FIRST SOAK FOR A LEAST 24 HOURS AS INSTRUCTED

2 to 3 c
redbud blooms (flowers)
2 c
boiling water

AFTER SOAKING 24 HOURS, TO THE 2-CUPS OR SO OF THE REDBUD EXTRACT ADD

2 Tbsp
lemon juice
3 Tbsp
sure jell powdered pectin
2 c
sugar (or sugar substitute)

ALL PHOTOS ARE BY JAP MEMBER...PAM ELLINGSON (WHO SO GRACIOUSLY MADE THIS RECIPE)

Directions Step-By-Step

1
Place 2 cups (up to 3 cups) of rinsed redbud flowers in a jar and just barely
cover with approx. 2 cups of boiling water. They will float, so push them down a
couple of times. Cover, let stand 24 hours. After they cool to room temperature,
stick them in the refridgerator. After 24 hours strain and discard the blossoms.
2
To the 2 cups of the redbud extract, add 2-T of lemon juice, and 3-T of 'Sure
Jell' powdered pectin. Bring to a boil and add 2 cups sugar and bring back to a
rolling boil. Boil hard for 1 minute. Pour into jelly glasses and seal.
3
NOTE(s) by Cin: Try making this with Splenda or Stevia (or what ever
sugar-substitute you use) and make it Diabetic Friendly.
4
ALSO a note of caution-check the Sure Jell instructions for how much to use if you're not using sugar, but Splenda or another sugar-free sweetener. It may take more to gel.

About this Recipe

Course/Dish: Jams & Jellies