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hand holding a jar of ruby colored redbud jelly

Redbud Jelly

Learn how to make beautiful and delicious jelly from redbud flowers & reduced sugar pectin.
4.50 from 4 votes
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Keyword: jelly, redbud, reduced sugar pectin
Total Time: 1 day 2 hours
Servings: 4 half-pints

Equipment

  • a saucepan for boiling 3 cups of water
  • heatproof pitcher or container, for infusing redbud flowers
  • a strainer, to strain the redbud tea infusion
  • set of measuring cups
  • 1 tablespoon measuring spoon
  • heavy-duty 6-8 quart pot or stockpot
  • a bowl that will hold 2 1/2 cups of sugar
  • an equal sized or slightly smaller bowl, for the pectin
  • 4 to 5 half-pint jelly jars with lids and rings
  • ladle, for spooning hot jelly into hot jars
  • water bath canner with rack, if canning your jelly

Ingredients

For the Redbud Tea Infusion

  • 2 cups redbud flowers, with the stems removed
  • 3 cups water

For the Redbud Jelly

  • 2 1/2 cups redbud tea infusion that has been steeped for 12 to 24 hours
  • 2 tbsp lemon juice
  • 2 1/2 cups sugar
  • 1 pack Sure-Jell no or low sugar needed pectin (1.75 oz pink box)
  • 1/2 tsp butter – optional, to add at any point during cooking to reduce foam in your jelly

Instructions

To Make the Redbud Tea

  • Bring 3 cups of water to a boil in a saucepan.
  • While the water heats, place 2 cups of redbud flowers into a heatproof container or pitcher.
  • Pour the boiling water over the redbuds, cover the container loosely, and steep for 12 to 24 hours. (The longer you infuse, the darker the tea will become.)
  • After 2 to 4 hours of infusing, move it to the refrigerator for the rest of the infusing time, to keep it from spoiling at room temp.
  • After 12 to 24 hours, strain, using your fingers to thoroughly squeeze the extra water from the dandelion petals.
  • Use immediately to make jelly, or else freeze the tea in a tight-sealing container for later use, keeping it frozen for up to 3 months.
  • Note that the tea will be a pretty color at this point, but won't have a tasty sweetness until it's turned into jelly!

To Make the Redbud Jelly

  • If you're water bath canning, start heating the water in your canner.
  • Heat your jars by keeping them in the water bath canner, a pot of boiling water, or your dishwasher set to sanitize cycle. (You want them hot when pouring in hot jelly, or they could crack.)
  • Add 2 tbsp lemon juice to your redbud tea.
  • Pour the 2 1/2 cups of tea + lemon juice mixture into a large pot.
  • Measure 2 1/2 cups of sugar into a bowl.
  • Scoop out 1/4 cup of that sugar and place it into a new bowl.
  • Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
  • Add the pectin, mixed with the 1/4 cup sugar, to the redbud tea and lemon juice in the pot.
  • Turn the burner to high heat and stir constantly until the mixture reaches a full rolling boil.
  • Add the remaining sugar and return it to a full rolling boil, stirring constantly.
  • Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
  • After one minute, remove the pot from the heat.
  • Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
  • If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
  • Wipe the rims with a damp paper towel, to remove any sticky residue that might interfere with the seal.
  • Cover each jar with a lid and screw the ring on firmly.
  • Optionally: For longer storage, water bath can your jelly.

To Water Bath Can Redbud Jelly

  • After filling the jars, and adding the lids/rings, carefully lower them into the hot water of a water bath canner. (Use a canning rack if available, or a canning jar lifter.)
  • Cover the canner with its lid and heat the water to a boil over medium high heat.
  • Boil the jars, with the lid on the canner, for 10 minutes.
  • After 10 minutes, remove the lid carefully (watch for steam!), and remove the jars.
  • Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.

Shelf Life of Redbud Jelly

  • Store any jars that failed to seal in the refrigerator and use within 3 weeks.
  • Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.