I made Rose Petal Jelly, Honeysuckle Jelly, and Lavender Jelly, But I never got around to making the one I really wanted to try: Redbud Jelly.
So I made up my mind to give it a try this spring. And it's as delicious - and beautiful - as I hope it would be. Although the Redbud is a member of the pea family, I promise the jelly does not taste like peas. ;) So if you have Redbud trees in your neck of the woods, give this recipe a try.
Redbud Jelly
Gather 4 c. Redbud blossoms, rinse them slightly, and place them in a heat-proof dish.
Cover the blossoms with 4 cups boiling water. Cover the dish with a tight-fitting lid.
Let stand 24 hours.
Strain out flowers and squeeze out excess moisture to make 4 cups. You might have to add a little more water to make 4 cups.
Pour liquid into Dutch oven, and add 2 pkgs. powdered pectin and 8 T. lemon juice.
Bring to a boil.
Add 8 c. sugar all at once.
Return to boil and boil hard for one minute.
Ladle into clean jelly jars.
Skim the foam.
Wipe rims and adjust lids and rings.
Process 10 minutes in a hot water bath.
Makes 8-10 jars.
And here's how mine turned out.....
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