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hand holding a jar of ruby colored redbud jelly

Redbud Jelly

4.41 from 5 votes
Learn how to make beautiful and delicious jelly from redbud flowers & reduced sugar pectin.
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Total Time 1 day 2 hours
Servings: 4 half-pints
Ingredients Equipment Method

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

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

Method
 

To Make the Redbud Tea
  1. Bring 3 cups of water to a boil in a saucepan.
  2. While the water heats, place 2 cups of redbud flowers into a heatproof container or pitcher.
  3. 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.)
  4. 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.
  5. After 12 to 24 hours, strain, using your fingers to thoroughly squeeze the extra water from the dandelion petals.
  6. 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.
  7. 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
  1. If you're water bath canning, start heating the water in your canner.
  2. 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.)
  3. Add 2 tbsp lemon juice to your redbud tea.
  4. Pour the 2 1/2 cups of tea + lemon juice mixture into a large pot.
  5. Measure 2 1/2 cups of sugar into a bowl.
  6. Scoop out 1/4 cup of that sugar and place it into a new bowl.
  7. Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
  8. Add the pectin, mixed with the 1/4 cup sugar, to the redbud tea and lemon juice in the pot.
  9. Turn the burner to high heat and stir constantly until the mixture reaches a full rolling boil.
  10. Add the remaining sugar and return it to a full rolling boil, stirring constantly.
  11. Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
  12. After one minute, remove the pot from the heat.
  13. Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
  14. If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
  15. Wipe the rims with a damp paper towel, to remove any sticky residue that might interfere with the seal.
  16. Cover each jar with a lid and screw the ring on firmly.
  17. Optionally: For longer storage, water bath can your jelly.
To Water Bath Can Redbud Jelly
  1. 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.)
  2. Cover the canner with its lid and heat the water to a boil over medium high heat.
  3. Boil the jars, with the lid on the canner, for 10 minutes.
  4. After 10 minutes, remove the lid carefully (watch for steam!), and remove the jars.
  5. Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.
Shelf Life of Redbud Jelly
  1. Store any jars that failed to seal in the refrigerator and use within 3 weeks.
  2. Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.