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!)
It honestly is just as simple as making Jello, so if you have mastered Jello, you can master any floral jellies! (...and pst....don't tell the canning aficionados but these are SOOOOOOOOOOOO much easier than fruit jellies where you have to pit, clean, hull and smash the fruit! Go flowers!)
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!