Redbud Jelly (& Syrup)
Redbud jelly is a delicious way to enjoy edible redbud flowers each spring. These trees are not only beautiful, they're delicious!
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Redbud Tea
- 4 cups redbud flowers de-stemmed, about 1 quart loosely packed
- 4 cups water
- 1/4 cup bottled lemon juice or 1 teaspoon citric acid
For the Jelly
- 1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original or 6 Tbsp bulk pectin
- 5 cups granulated sugar
Instructions
- Place the de-stemmed redbud blossoms loosely in a clean quart jar. Bring the water to a boil, pour it over the flowers, and stir in the lemon juice right away (the acid turns the tea pink).
- Steep about 24 hours, moving the jar to the refrigerator after the first few hours. Strain the tea through a fine mesh strainer or cheesecloth, pressing to get every bit of liquid. You should have about the amount of tea called for; top off with a little water if needed.
- Pour the strained tea (with its lemon juice) into a large pot and bring to a boil over high heat. Whisk in the powdered pectin until fully dissolved and boil for 1 minute.
- Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from heat and skim off any foam.
- Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off heat and let jars rest 5 minutes, then cool undisturbed 12 to 24 hours before checking seals.
Notes
Redbud Syrup: For a syrup instead of jelly, follow the same steps but leave out the pectin. Keep the lemon juice, since it sets the color and provides the acidity. Store the syrup in the refrigerator, or can it the same way as the jelly.
Identify Carefully: Use flowers from eastern redbud (Cercis canadensis), the tree covered in tiny pink pea-like blooms in early spring. Harvest only from trees that haven't been sprayed, and rinse the blossoms before steeping.
Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons don't, and that acidity is what keeps this jelly safe to can. Use the full amount and don't swap in fresh juice or cut it back. Citric acid works as a substitute at 1 teaspoon for the 1/4 cup of lemon juice.
Don't Double the Batch: Pectin jellies set on a precise ratio of liquid, sugar, and pectin, and doubling a batch often keeps it from gelling. Make batches one at a time.
Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up. If it still looks loose the next day, hold off on re-cooking and check the troubleshooting guide first.
Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, increase the lemon juice to 1/2 cup, since it doesn't contain added citric acid. Reducing sugar lowers the yield.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator up to a month or the freezer up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.04mg