Post by Big Joe on Apr 16, 2019 10:55:18 GMT -5
Ok, here the Redbud tree is the state tree, meaning its everywhere and it has some pretty blooms now. We just got this batch jarred up and from the taste testing its kind of unique, a little flavor but it does look cool in the jars. The part I like is the recipe we got is for small batches so its easier to gather the blooms than for the other "flower" jellies we try to can. I just know on a hot fresh biscuit with some real butter its great.
REDBUD JELLY
3 cups of redbud blooms
Approx. 2 cups boiling water
3 Tablespoons lemon juice
3 Tablespoons Sure-Jel powder
2 cups sugar
1-2 tsp. butter
1. Gather 3 cups of fresh, new redbud blooms. Be careful while gathering. Honeybees like to visit the trees so you’ll have to share with them. There is NO NEED to separate the small green bud bases from the flowers; use the full bud material you pull straight from the tree.
2. Once in your kitchen, do a quick check for any bugs, then place the blooms in a container large enough to hold them and 2 cups of water. I like to use my Pyrex liquid measure container because it came with a lid that serves as a strainer so as to easily pour out the redbud tea when it’s done steeping. But a ½ gallon jar would work fine then you can just put a coffee filter on it and screw the ring on.
3. Heat just slightly more than 2 cups water to a boil (the slight overage will accommodate for the steam lost) and then pour the boiling water over the blooms. You’ll see an immediate change to the color, as the hot water begins wicking out the pink right away. Stir your mixture gently then cover and let steep for a few hours then place in the refrigerator overnight.
4. The following day, pour your redbud tea through a fine strainer. If you’re able, smash/squish the tea from the flowers – you want to save as much liquid as possible. You may need to pour through a coffee filter, or jelly bag to ensure that all particulates are filtered out of the liquid. Then, follow the instructions below to prepare your jelly for canning.
Heat your redbud tea to boiling. Add lemon juice and Sure-Jel and then bring once again to boil. Add sugar and 1-2 tsp. butter, then heat to boiling and boil hard for 1 minute. I use a wooden spoon to continually stir mine during this period; it helps keep the foaming down, as does the butter. Fill sterilized jars leaving 1/2in headspace and seal.
Produces about 3 half-pint jars with some left over to taste test.
Ok the recipe doesn’t call for waterbathing but we did it anyway. 10 minutes and treat like usual.
REDBUD JELLY
3 cups of redbud blooms
Approx. 2 cups boiling water
3 Tablespoons lemon juice
3 Tablespoons Sure-Jel powder
2 cups sugar
1-2 tsp. butter
1. Gather 3 cups of fresh, new redbud blooms. Be careful while gathering. Honeybees like to visit the trees so you’ll have to share with them. There is NO NEED to separate the small green bud bases from the flowers; use the full bud material you pull straight from the tree.
2. Once in your kitchen, do a quick check for any bugs, then place the blooms in a container large enough to hold them and 2 cups of water. I like to use my Pyrex liquid measure container because it came with a lid that serves as a strainer so as to easily pour out the redbud tea when it’s done steeping. But a ½ gallon jar would work fine then you can just put a coffee filter on it and screw the ring on.
3. Heat just slightly more than 2 cups water to a boil (the slight overage will accommodate for the steam lost) and then pour the boiling water over the blooms. You’ll see an immediate change to the color, as the hot water begins wicking out the pink right away. Stir your mixture gently then cover and let steep for a few hours then place in the refrigerator overnight.
4. The following day, pour your redbud tea through a fine strainer. If you’re able, smash/squish the tea from the flowers – you want to save as much liquid as possible. You may need to pour through a coffee filter, or jelly bag to ensure that all particulates are filtered out of the liquid. Then, follow the instructions below to prepare your jelly for canning.
Heat your redbud tea to boiling. Add lemon juice and Sure-Jel and then bring once again to boil. Add sugar and 1-2 tsp. butter, then heat to boiling and boil hard for 1 minute. I use a wooden spoon to continually stir mine during this period; it helps keep the foaming down, as does the butter. Fill sterilized jars leaving 1/2in headspace and seal.
Produces about 3 half-pint jars with some left over to taste test.
Ok the recipe doesn’t call for waterbathing but we did it anyway. 10 minutes and treat like usual.