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
