Redbud jelly is a delicate spring preserve I make with fresh redbud blossoms, lemon juice, pectin, and sugar. I love its lightly floral flavor, gentle sweetness, and soft tangy finish. It is a lovely way to capture the short redbud season in a jar.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 cups fresh redbud blossoms, rinsed
4 cups water
2 tablespoons lemon juice
1 package powdered fruit pectin
4 cups granulated sugar
Directions
I place the redbud blossoms in a large bowl, then pour boiling water over them. I cover the bowl and let the blossoms steep for 24 hours.
After steeping, I strain the liquid through a fine mesh sieve or cheesecloth and discard the blossoms. I measure 3 cups of the infused liquid.
I pour the infused liquid into a large pot, then add the lemon juice and powdered pectin. I stir everything well.
I bring the mixture to a rolling boil over medium-high heat.
I add the sugar all at once, stirring constantly until it dissolves completely.
I return the mixture to a rolling boil and cook it for 1 to 2 minutes.
I remove the pot from the heat and skim off any foam.
I pour the hot jelly into sterilized jars, leaving a small amount of headspace.
I seal the jars and process them in a boiling water bath for 10 minutes. When I plan to enjoy the jelly soon, I refrigerate it instead.
Servings and Timing
This recipe makes about 40 servings.
Prep time: 20 minutes
Steeping time: 24 hours
Cooking time: 15 minutes
Total time: 24 hours 35 minutes
Calories: about 50 kcal per serving
Variations
I sometimes add a tiny splash of vanilla for a softer, sweeter flavor.
For a brighter jelly, I add a little extra lemon juice, which gives the floral flavor a more tangy finish.
I also like pairing redbud blossoms with a small amount of violet or lilac blossoms for a more layered spring jelly.
Storage/Reheating
I store properly processed and sealed jars in a cool, dark place. After opening a jar, I keep it in the refrigerator.
When I skip water-bath processing, I refrigerate the jelly and use it sooner.
I do not usually reheat jelly, but when I want it softer for glazing, I warm a small amount gently in a saucepan or microwave until loosened.
FAQs
Can I eat redbud blossoms?
Yes, I use fresh redbud blossoms for this jelly because they are commonly used as edible flowers. I always make sure the blossoms are clean, correctly identified, and free from sprays or chemicals.
What does redbud jelly taste like?
I think redbud jelly tastes lightly floral, sweet, and gently tangy. The lemon juice helps brighten the flavor.
Can I use frozen redbud blossoms?
Yes, I can use frozen blossoms, though I prefer fresh blossoms for the best color and flavor.
Why does the recipe steep for 24 hours?
I let the blossoms steep for 24 hours so the water can pull out their color and delicate floral flavor.
Can I skip the water bath?
I only skip the water bath when I plan to refrigerate the jelly and use it soon. For longer storage, I process the jars properly.
Conclusion
Redbud jelly is a beautiful spring recipe I love making when redbud blossoms are fresh and vibrant. It has a delicate floral flavor, a lovely color, and a sweet-tangy finish that makes simple breakfasts and desserts feel special.
📖 Recipe:
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Redbud Jelly
- Total Time: 24 hours 35 minutes
- Yield: 40 servings
- Diet: Vegetarian
Description
Redbud jelly is a delicate spring preserve made with fresh redbud blossoms, lemon juice, pectin, and sugar. It has a lightly floral flavor, gentle sweetness, and a soft tangy finish that makes breakfast and desserts feel extra special.
Ingredients
4 cups fresh redbud blossoms, rinsed
4 cups water
2 tablespoons lemon juice
1 package powdered fruit pectin
4 cups granulated sugar
Instructions
- Place the redbud blossoms in a large bowl and pour boiling water over them.
- Cover the bowl and let the blossoms steep for 24 hours.
- Strain the liquid through a fine mesh sieve or cheesecloth and discard the blossoms. Measure 3 cups of the infused liquid.
- Pour the infused liquid into a large pot and stir in the lemon juice and powdered pectin.
- Bring the mixture to a rolling boil over medium-high heat.
- Add the sugar all at once, stirring constantly until fully dissolved.
- Return the mixture to a rolling boil and cook for 1 to 2 minutes.
- Remove the pot from the heat and skim off any foam.
- Pour the hot jelly into sterilized jars, leaving a small amount of headspace.
- Seal the jars and process them in a boiling water bath for 10 minutes, or refrigerate for short-term storage.
Notes
Add a small splash of vanilla for a softer, sweeter flavor.
Use a little extra lemon juice for a brighter and tangier jelly.
Combine redbud blossoms with violet or lilac blossoms for a layered floral flavor.
Store sealed jars in a cool, dark place and refrigerate after opening.
If not water-bath processed, keep the jelly refrigerated and use it sooner.
Warm gently before using as a glaze if a thinner texture is desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Boiling Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50 kcal
- Sugar: 12 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
