Thursday, October 14, 2010

Redbud Jelly Recipe

Flowers of Life, sorry it took me so long to get back here to post the recipe for Redbud Jelly. It is almost too easy to make! Something I have noticed though, is that over time, the lovely rose color fades a bit to a more orange color. Still tastes good.

Place 2 cups ( I have used up to 3 cups) of rinsed redbud flowers in a jar and barely cover with about 2 cups of boiling water. (They will float, so I push them down a couple of times.) Cover, let stand 24 hours. (After they cool off to room temperature, I stick them in the fridge.) Strain and discard blossoms.

To 2 cups of the extract, add 2 Tablespoons of lemon juice, and 3 Tablespoons of Sure Jell powdered pectin. Bring to a boil and add 2 cups sugar and bring back to a boil and boil hard for 1 minute. Pour into jelly glasses and seal.
Here is the recipe I used to make the blender pie. Lemony and good.