Redbud Jelly
Directions
- 1Gather 4 cups of redbuds. Remove any woody pieces. It's okay to have some stems.
- 2Gather 4 cups of redbuds. Remove any woody pieces. It's okay to have some stems.
- 3Gather 4 cups of redbuds. Remove any woody pieces. It's okay to have some stems.
- 4Rinse the redbuds in a fine-mesh strainer.
- 5Rinse the redbuds in a fine-mesh strainer.
- 6Rinse the redbuds in a fine-mesh strainer.
- 7Add redbuds to a large mason jar.
- 8Add redbuds to a large mason jar.
- 9Add redbuds to a large mason jar.
- 10Pour 8 cups of boiling water over the redbuds until it gets to the tippy top.
- 11Pour 8 cups of boiling water over the redbuds until it gets to the tippy top.
- 12Pour 8 cups of boiling water over the redbuds until it gets to the tippy top.
- 13Let it sit until it cools to the touch.
- 14Let it sit until it cools to the touch.
- 15Let it sit until it cools to the touch.
- 16Store in the fridge for 24 hours.
- 17Store in the fridge for 24 hours.
- 18Store in the fridge for 24 hours.
- 19Strain the redbuds from the liquid and squeeze down on them to extract as much liquid as possible.
- 20Strain the redbuds from the liquid and squeeze down on them to extract as much liquid as possible.
- 21Strain the redbuds from the liquid and squeeze down on them to extract as much liquid as possible.
- 22Pour liquid back through the strainer.
- 23Pour liquid back through the strainer.
- 24Pour liquid back through the strainer.
- 25Add 4 tablespoons of lemon juice.
- 26Add 4 tablespoons of lemon juice.
- 27Add 4 tablespoons of lemon juice.
- 28Sterilize 13 jars in a water bath canner.
- 29Sterilize 13 jars in a water bath canner.
- 30Sterilize 13 jars in a water bath canner.
- 31In a stock pot, pour in the redbud and lemon juice mixture.
- 32In a stock pot, pour in the redbud and lemon juice mixture.
- 33In a stock pot, pour in the redbud and lemon juice mixture.
- 34Once it starts boiling, add 2 boxes of pectin.
- 35Once it starts boiling, add 2 boxes of pectin.
- 36Once it starts boiling, add 2 boxes of pectin.
- 37Stir for a minute, then add 8 cups of sugar. Let it melt. Keep stirring.
- 38Stir for a minute, then add 8 cups of sugar. Let it melt. Keep stirring.
- 39Stir for a minute, then add 8 cups of sugar. Let it melt. Keep stirring.
- 40Bring to a rolling boil for 1 minute.
- 41Bring to a rolling boil for 1 minute.
- 42Bring to a rolling boil for 1 minute.
- 43Add a pinch of butter to help with foam.
- 44Add a pinch of butter to help with foam.
- 45Add a pinch of butter to help with foam.
- 46Remove from heat and set up your canning station.
- 47Remove from heat and set up your canning station.
- 48Remove from heat and set up your canning station.
- 49Use tongs to grab a hot, sterilized jar. Put a funnel on top.
- 50Use tongs to grab a hot, sterilized jar. Put a funnel on top.
- 51Use tongs to grab a hot, sterilized jar. Put a funnel on top.
- 52Ladle in the hot jelly mixture, leaving about 1/4 inch of headspace.
- 53Ladle in the hot jelly mixture, leaving about 1/4 inch of headspace.
- 54Ladle in the hot jelly mixture, leaving about 1/4 inch of headspace.
- 55Carefully remove the funnel and wipe the rim with a damp paper towel. Put on a flat lid and band.
- 56Carefully remove the funnel and wipe the rim with a damp paper towel. Put on a flat lid and band.
- 57Carefully remove the funnel and wipe the rim with a damp paper towel. Put on a flat lid and band.
- 58Add the jars back to the rack in your canner.
- 59Add the jars back to the rack in your canner.
- 60Add the jars back to the rack in your canner.
- 61Let it process in boiling water for 10 minutes.
- 62Let it process in boiling water for 10 minutes.
- 63Let it process in boiling water for 10 minutes.
- 64Remove and let cool for 24 hours.
- 65Remove and let cool for 24 hours.
- 66Remove and let cool for 24 hours.
Ingredients
- 4 cups redbuds
- 4 cups redbuds
- 4 cups redbuds
- 8 cups water
- 8 cups water
- 8 cups water
- 4 tablespoons lemon juice
- 4 tablespoons lemon juice
- 4 tablespoons lemon juice
- 8 cups sugar
- 8 cups sugar
- 8 cups sugar
- 2 boxes pectin
- 2 boxes pectin
- 2 boxes pectin
- 1 pinch butter
- 1 pinch butter
- 1 pinch butter
Equipment
mason jarfine mesh strainerstock potwater bath cannertongsfunneldamp paper towel