I had no idea redbud blossoms were edible until this year! I had lots of ideas for these pretty blooms right away, and this was the first one – redbud jelly. It was really easy to make and so pretty. This will be a new springtime tradition here for sure.
To be totally honest, I don’t know much about trees. I’d really love to learn more though. I just learned this year that redbud blossoms are edible!
There are redbud trees everywhere around here, and for a few weeks in the spring they produce the most beautiful bright purple blossoms. This tree is right in our back yard by the clothesline. The kids climb on it all the time.
Nature is so beautiful, isn’t it?
I picked lots of blossoms for my first redbud project.
This handmade basket is over 100 years old and was made by one of Big John’s great great uncles, I believe.
How to make redbud jelly
You can rinse the redbuds before steeping if you like. I didn’t because we don’t spray our trees or anything around our home.
Pack them into 3 pint jars.
Now pour boiling water over the blossoms to fill the jar to the rim
It’s amazing how quickly they lose their color
Place lids on the jars and let them steep for 24 hours. The tea will look sort of yellow for the first hour or so
And then it begins to turn purple
And at last, bright purple
After 24 hours of steeping, its time to make the jelly.
Start by straining the tea
You can add these steeped buds to your compost or feed them to the chickens
You should end up with about 4 cups of tea
Now whisk in 6T pectin & 4T lemon juice
Then bring the mixture to a boil
Once it reaches a boil, add in 4 cups of sugar. I know that’s a lot of sugar but it is what it is and I’ll counter the sweetness with some extra citrus in a minute!
Now bring it back to a boil for a few minutes, then remove from heat & whisk in 12 drops of Lemon EO.
Now it’s time to transfer the jelly into hot jars for canning
I always use a stainless funnel, less mess
Leave 1/4″ headspace
You’ll have about 6 half pints
Place lids and rings on jars
Ready to process in the water bath!
Make sure the water covers the jars by an inch or so
Cover the canner and bring to a boil. Once boiling, start the timer for 5 minutes.
Once the 5 minutes is up, turn off heat and remove the jars to cool using a jar lifter.
Allow jars to cool on a towel for 24 hours before removing the rings to store (don’t place hot jars on a cold counter or they may bust)
That’s it! A sweet & floral springtime jelly
So pretty! I think next year I’ll make lots more and give them for gifts
So delicious on a slice of sourdough bread with butter & flaky salt
Hope you enjoy!
- 3 pints freshly picked redbud blossoms this works with lilacs, too
- boiling water
- 4 cups redbud tea
- 6 T pectin
- 4 T lemon juice
- 4 cups cane sugar
- 6 drops Lemon Essential Oil vitality oil specifically labelled for ingestion (optional)
- Pack redbud blossoms tightly in to 3 pint jars
- Pour boiling water over the blossoms to fill the 3 jars to the rim
- Cover with lids and let steep for 24 hours
- After 24 hours, use a colander or cheesecloth to strain the redbuds and discard them. This should yield about 4 cups of purple tea
- Pour the tea into a large saucepan and whisk in the pectin and lemon juice, then bring to a boil
- Once boiling, add in the sugar
- Return to a boil for 3-5 minutes then turn off the heat
- Add in the lemon essential oil & whisk to incorporate
Water Bath Canning
- Transfer hot jelly into clean half pint jars using a stainless funnel and leaving 1/4" headspace
- Center lids on jars & fasten rings to fingertip tight
- Process in water bath for 5 minutes
- Allow to rest & cool for 24 hours, then remove rings and check seal
- Store in a cool, dark, dry place