Last year about this time, I made a peach pie with redbuds and wrote a piece for Dearest Nature exhorting the amazing goodness of redbuds as little edible garnishes. About that same time, I really wanted to make a redbud jelly, but alas, I waited too long. The redbuds had already started falling from the branches and there were not enough left to can. I determined that redbud jelly would be on the list FOR SURE this spring and today I bring you the result!
Supplies:Redbuds (and Lilacs -- see below!)
Fresh Canning Lids
Unflavored Pectin (This is what makes jelly JELLY!)
*Highlighted products are linked to Amazon for your perusal
Step #1The process is simple really. Pick the flower buds from the branches when they are in bloom (Zone 5, you have about another week to get them I presume!) and simply place them into a jar. Rinse once to get rid of dirt, but do this quickly and only once as the color leaches quickly!
Step #2Poor boiling water over the buds in the canning jar. Let the can sit for 24 hours. (PS - USE a canning jar as they are made for super high heat!)
Want to see how I top these jars of jelly off for gifting? (Psst -- it costs just a few pennies!) CLICK HERE for my secrets!