Redbud Jelly

Name: Redbud Jelly
Total time: 27 min
Yield: 13 servings
Cuisine: American
Ingredients: 4 cups redbuds; 8 cups water; 4 tablespoons lemon juice; 8 cups sugar; 2 boxes pectin; 1 pinch butter

27m

Serves 13

youtube.com

Redbud Jelly

youtube.com

27m

Serves 13

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

Redbud Jelly

27m

Serves 13

youtube.com

Redbud Jelly

youtube.com

27m

Serves 13

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.