Redbud jelly is a delicately floral spring treat made from the blossoms of redbud trees. This beautiful pink jelly captures the essence of early spring with its subtle, fresh floral flavor. It’s perfect for spreading on toast, adding to desserts, or gifting to friends and family.
Why You’ll Love This Recipe
I love this recipe because it transforms the fleeting beauty of redbud blossoms into a stunning, flavorful jelly. The floral notes are light and refreshing, making it a unique alternative to traditional fruit jams. Plus, it’s straightforward to make and preserves a lovely taste of spring that can be enjoyed year-round.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups redbud flowers
4 cups water
¼ cup lemon juice
1 package powdered pectin
4 cups sugar
Directions
Rinse the redbud flowers thoroughly under cool water to remove any debris or insects.
In a large saucepan, combine the cleaned redbud flowers and water. Bring to a boil.
Remove the pot from heat immediately once boiling, and let the flowers steep for 2 hours to extract flavor and color.
Strain the redbud flower infusion through a fine-mesh sieve or cheesecloth, pressing gently to extract all the liquid.
Measure exactly 3 cups of the redbud flower liquid into a clean saucepan.
Add lemon juice and powdered pectin to the liquid. Stir until the pectin dissolves completely.
Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add all the sugar at once and stir to dissolve.
Return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
Remove from heat and quickly skim off any foam with a metal spoon.
Pour the hot jelly immediately into sterilized jars, leaving ¼ inch of headspace.
Wipe jar rims clean, apply lids and bands, and process in a water bath canner for 10 minutes.
Remove jars and allow to cool undisturbed for 24 hours.
Check seals, then store jars in a cool, dark place for up to one year.
Servings and Timing
This recipe yields 5 to 6 half- jars of jelly. Total time, including steeping and processing, is about 45 minutes, excluding the 2-hour steeping period.
Variations
Add a teaspoon of fresh grated ginger to the flower infusion for a spicy twist.
Mix in a few edible rose petals or lavender buds during steeping for a floral blend.
Use less sugar for a less sweet jelly, but this may affect preservation.
Substitute lemon juice with lime juice for a slightly different citrus note.
Try adding a splash of honey for a subtle change in sweetness and flavor.
Storage/Reheating
I store the sealed jars in a cool, dark pantry where they keep for up to one year. Once opened, refrigeration is best, and the jelly should be consumed within a month. Reheating is not necessary but can be gently warmed to loosen for spreading.
FAQs
Can I use fresh or dried redbud flowers?
Fresh flowers are best for flavor and color. Dried flowers may not yield the same bright color or flavor intensity.
How do I sterilize jars properly?
Boil jars and lids in water for 10 minutes or wash them in a hot dishwasher cycle before filling.
What if my jelly doesn’t set?
Make sure to boil the mixture at a full rolling boil and measure ingredients accurately. Adding a bit more pectin can help.
Can I freeze redbud jelly instead of canning?
Yes, jelly can be frozen in freezer-safe containers, but canning is preferred for long-term storage.
Is this jelly safe for children?
Yes, as long as the jelly is properly prepared and sealed, it is safe to consume for all ages.
Conclusion
Making redbud jelly is a wonderful way to capture the fleeting beauty and flavor of spring in a jar. I appreciate how this recipe is simple yet yields a stunningly pretty and delicately flavored jelly that brightens breakfast or dessert. Whether for personal enjoyment or as a thoughtful gift, redbud jelly is a charming treat worth trying when those blossoms appear.
