Red Bud Jelly Recipes

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RED BUD JELLY



Red Bud Jelly image

My grandmother made floral jelly when I was a kid. This was the first of the year as it bloomed before anything! It will have a orange/citrus taste, yes you can leave the orange out. A true Appalachian you'll be after making this.

Provided by Dave T. @AirRail

Categories     Jams & Jellies

Number Of Ingredients 9

RED BUD TEA RECIPE
8 cup(s) water
8 cup(s) red bud blossoms
RECIPE FOR THE JELLY
8 cup(s) red bud tea
2 package(s) fruit pectin, powdered (about 12 tbsp)
8 tablespoon(s) lemon juice (fresh or bottled)
2 tablespoon(s) orange zest (that's zest from 2 large oranges)
8 cup(s) sugar

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



Jelly..Redbud Jelly in the Spring image

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

IT IS ALMOST TOO EASY TO MAKE...FIRST SOAK FOR A LEAST 24 HOURS AS INSTRUCTED
2 to 3 cup(s) redbud blooms (flowers)
2 cup(s) boiling water
AFTER SOAKING 24 HOURS, TO THE 2-CUPS OR SO OF THE REDBUD EXTRACT ADD
2 tablespoon(s) lemon juice
3 tablespoon(s) sure jell powdered pectin
2 cup(s) sugar (or sugar substitute)
ALL PHOTOS ARE BY JAP MEMBER...PAM ELLINGSON (WHO SO GRACIOUSLY MADE THIS RECIPE)

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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