Jellyredbud Jelly In The Spring Food
JELLY..REDBUD JELLY IN THE SPRING
Our local Museum made the "Redbud Jelly" and says it is wonderful, using buds/flowers from the tons of "Redbud Trees" that grow through our area. I got the recipe from this web site: http://farmpath.blogspot.com/2010/10/redbud-jelly-recipe.html, My Life as I See It - The Musings of a Country Girl On a Hobby Farm...Posted by Farm Girl at 10/14/2010 (photo's are not from the above web site), Pam E, used this recipe and took photos as she made it. If you make it, be sure you use buds free from pesticides.
Provided by Straws Kitchen(*o *) @CinCooks
Categories Jams & Jellies
Number Of Ingredients 8
Steps:
- Place 2 cups (up to 3 cups) of rinsed redbud flowers in a jar and just barely cover with approx. 2 cups of boiling water. They will float, so push them down a couple of times. Cover, let stand 24 hours. After they cool to room temperature, stick them in the refridgerator. After 24 hours strain and discard the blossoms.
- To the 2 cups of the redbud extract, add 2-T of lemon juice, and 3-T of 'Sure Jell' powdered pectin. Bring to a boil and add 2 cups sugar and bring back to a rolling boil. Boil hard for 1 minute. Pour into jelly glasses and seal.
- NOTE(s) by Cin: Try making this with Splenda or Stevia (or what ever sugar-substitute you use) and make it Diabetic Friendly.
- ALSO a note of caution-check the Sure Jell instructions for how much to use if you're not using sugar, but Splenda or another sugar-free sweetener. It may take more to gel.
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