Directions
- 1Gather 4 cups of redbuds. Remove any woody pieces. It's okay to have some stems.
- 2Rinse the redbuds in a fine-mesh strainer.
- 3Add redbuds to a large mason jar.
- 4Pour 8 cups of boiling water over the redbuds until it gets to the tippy top.
- 5Let it sit until it cools to the touch.
- 6Store in the fridge for 24 hours.
- 7Strain the redbuds from the liquid and squeeze down on them to extract as much liquid as possible.
- 8Pour liquid back through the strainer.
- 9Add 4 tablespoons of lemon juice.
- 10Sterilize 13 jars in a water bath canner.
- 11In a stock pot, pour in the redbud and lemon juice mixture.
- 12Once it starts boiling, add 2 boxes of pectin.
- 13Stir for a minute, then add 8 cups of sugar. Let it melt. Keep stirring.
- 14Bring to a rolling boil for 1 minute.
- 15Add a pinch of butter to help with foam.
- 16Remove from heat and set up your canning station.
- 17Use tongs to grab a hot, sterilized jar. Put a funnel on top.
- 18Ladle in the hot jelly mixture, leaving about 1/4 inch of headspace.
- 19Carefully remove the funnel and wipe the rim with a damp paper towel. Put on a flat lid and band.
- 20Add the jars back to the rack in your canner.
- 21Let it process in boiling water for 10 minutes.
- 22Remove and let cool for 24 hours.
Ingredients
- 4 cups redbuds
- 8 cups water
- 4 tablespoons lemon juice
- 8 cups sugar
- 2 boxes pectin
- 1 pinch butter
Equipment
mason jarfine mesh strainerstock potwater bath cannertongsfunneldamp paper towel
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