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Homemade Redbud Jelly and syrup in jars with redbud flowers

Redbud Jelly (& Syrup)

Capture the fleeting essence of spring with this delightful Redbud Jelly, made from the petals of redbud trees. Perfect for breakfast or as a unique gift.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 day
Servings: 4 jars
Course: Condiment, Preserve
Cuisine: American, Floral
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups redbud flower petals (cleaned and de-stemmed) Use only flowers from untreated trees.
  • 4 cups water Boiled for steeping.
  • 2 Tbsp. lemon juice Enhances color and flavor.
  • 1 to 4 cups sugar Adjust based on pectin type used.
  • 1 box powdered pectin (1.75 oz. or 6 Tbsp) Follow packaging instructions.

Method
 

Preparation
  1. Gently pick redbud blossoms from healthy trees, remove green stems and any browned petals, rinse and pat dry. Place into a quart-size jar.
  2. Bring 4 cups of water to a boil and pour it into the jar over the redbud flowers.
  3. Add 2 Tbsp. lemon juice to the mixture. This brightens the petals' pink color.
  4. Allow the flowers and water to steep for 24 hours (up to 48 hours for deeper color).
Cooking
  1. Use a fine strainer to capture the petals and pour the tea into a saucepan.
  2. Bring the mixture to a boil over high heat.
  3. Slowly add the powdered pectin, stirring until dissolved, ensuring no lumps remain.
  4. Return to a boil and boil for one minute to activate the pectin.
  5. Gradually add the pre-measured sugar while stirring until completely dissolved.
  6. Bring the mixture back to a rolling boil and boil for 1-2 minutes following your pectin package instructions.
  7. Ladle the jelly into prepared jars, leaving ΒΌ inch headspace, and wipe the rims.
  8. Seal with canning lids and either process in a water bath or allow to cool for 24 hours at room temperature.

Notes

For variations, you can roast the petals for deeper flavor or skip pectin to make syrup. Store canned jelly in a cool, dry place for up to 18 months.