Red Bud Jelly Food

RED BUD JELLY

Steps:

• Pick and rinse red bud blossoms, place in large bowl, put inverted saucer on top of blooms to hold down, and pour 8 cups of boiling water over blooms, let steep for 2-3 hours. Set in refrigerator for 24hr
• Strain blooms out and discard. Filter liquid through coffee filter or a couple of folds of paper towels, add more water if needed to equal 8 total cups of liquid. Bring liquid, pectin, lemon juice and orange zest to a boil. Add sugar and return to a rolling boil for 1 min.
• Pour into prepared jars and place lids on imminently. As they seal you will hear each "pop".
• Take a bow and brag,all your friends will want to be you. I bet you will be the only one on your block making red bud jelly,neveryone will want to try it!!!!! God Bless

JELLY..REDBUD JELLY IN THE SPRING

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.