Jelly..Redbud Jelly in the Spring

12
Straws Kitchen(*o *)

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.

Rating:

★★★★★ 4 votes

Comments:
Method:
Stove Top

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)

How to Make Jelly..Redbud Jelly in the Spring

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.

Printable Recipe Card

About Jelly..Redbud Jelly in the Spring

Course/Dish: Jams & Jellies
Main Ingredient: Non-Edible or Other
Regional Style: American



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